Best 3 Glazed Carrots And Turnips Recipes
Looking for a delightful side dish that combines sweetness and nutrition? Look no further than glazed carrots and turnips! This classic combination of vegetables is elevated with a glaze made from brown sugar, butter, and a touch of cinnamon, creating a caramelized crust that pairs perfectly with the tender-crisp texture of the carrots and turnips. This recipe provides step-by-step instructions for preparing this delectable dish, ensuring you achieve the perfect balance of flavors and textures.
Additionally, the article includes variations on the classic recipe, such as a savory glazed carrot and turnip dish flavored with honey, Dijon mustard, and herbs. For those seeking a low-carb option, there's a recipe for roasted glazed carrots and turnips that uses a sugar-free glaze. And if you're in a hurry, there's even a recipe for glazed carrots and turnips made in a slow cooker. No matter your dietary preferences or time constraints, you're sure to find a glazed carrot and turnip recipe in this article that will tantalize your taste buds. So, gather your ingredients and let's get cooking!
GLAZED BABY TURNIPS AND CARROTS
Categories Side Steam Easter Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
GLAZED CARROTS AND TURNIPS
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop vegetables.
- Melt 2 T butter or margarine in a large pan.
- Add vegetables and stir to coat.
- Add liquid, sugar and thyme.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove cover and simmer until all the liquid is absorbed.
- Add 1 T. butter or margarine and parsley and stir until butter melts.
- Serve hot.
- Leftovers microwave well.
- To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213, Carbohydrate 13.7, Fiber 3.3, Sugar 8.5, Protein 2
GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS
Provided by Bon Appétit Test Kitchen
Categories Ginger Side Christmas Thanksgiving Vegetarian High Fiber Carrot Turnip Fall Winter Chestnut Christmas Eve Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
- Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
Tips:
- Select firm, small turnips and carrots: Choose young, tender vegetables for the best flavor and texture.
- Peel and cut the vegetables evenly: This ensures even cooking and a more appealing presentation.
- Use a large skillet or sauté pan: This allows the vegetables to cook in a single layer, preventing steaming and promoting caramelization.
- Sauté the vegetables over medium-high heat: High heat can easily burn the vegetables, while medium-high heat allows them to cook through without overcooking.
- Stir the vegetables frequently: This prevents them from sticking to the pan and ensures even cooking.
- Add the glaze ingredients towards the end of cooking: This prevents the glaze from burning and allows the flavors to meld.
- Taste the glaze and adjust seasonings as needed: The glaze should be slightly sweet, with a hint of acidity and a touch of spice.
- Serve the vegetables immediately: Glazed carrots and turnips are best enjoyed hot, when the glaze is still sticky.
Conclusion:
Glazed carrots and turnips are a delicious and versatile side dish that can be enjoyed with a variety of main courses. The sweet and savory glaze adds a touch of elegance to these humble vegetables, making them a perfect choice for special occasions or everyday meals. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.
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