Best 7 Honey Glazed Turnips Parsnips And Pearl Onions Recipes

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**Roasted Honey-Glazed Root Vegetables: A Medley of Sweet and Savory Delights**

Prepare to embark on a culinary journey where rustic root vegetables take center stage, transformed into a symphony of flavors. Roasted Honey-Glazed Turnips, Parsnips, and Pearl Onions await you in this delectable dish, each ingredient contributing its unique charm to the ensemble. Savor the earthy sweetness of turnips, the nutty undertones of parsnips, and the delicate bite of pearl onions, all harmoniously blended together. A luscious honey glaze adds a touch of sweetness, caramelizing the vegetables and enhancing their natural flavors. Whether served as a hearty side dish or a vegetarian main course, this medley of roasted root vegetables promises a delightful experience for the senses.

Here are our top 7 tried and tested recipes!

PARSNIP AND TURNIP MASH



Parsnip and Turnip Mash image

Provided by Danny Boome

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 large turnips
6 large parsnips
3 tablespoons unsalted butter
2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
Salt and freshly ground black pepper

Steps:

  • Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
  • Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
  • Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

SWEET AND SOUR PEARL ONIONS



Sweet and Sour Pearl Onions image

The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds pearl onions
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/4 cup cider vinegar
3 tablespoons sugar
2 tablespoons plump golden raisins, optional
1/2 teaspoon coarse salt

Steps:

  • Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
  • Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

GLAZED CARROTS, PARSNIPS AND PEARL ONIONS



Glazed Carrots, Parsnips and Pearl Onions image

Provided by Ming Tsai

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup carrots, 1/4-inch dice
1 cup parsnips, 1/4-inch dice
1 cup red pearl onions, blanched and peeled
1 cup chicken stock
1 tablespoon dark soy sauce
Salt and black pepper, to taste

Steps:

  • In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
  • Wine Recommendation: Olmos Reward, Frankland Estate, Australia

GINGER-GLAZED PEARL ONIONS AND PARSNIPS



Ginger-Glazed Pearl Onions and Parsnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
10 ounces red pearl onions, unpeeled
1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger
1 large sprig rosemary
3 cloves garlic, smashed
1 cup dry white wine
2 tablespoons sugar
1 teaspoon apple cider vinegar
1 to 2 teaspoons brandy (optional)
2 to 3 tablespoons cold unsalted butter
Freshly ground pepper
Chopped fresh parsley, for topping

Steps:

  • Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
  • Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
  • Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.
  • Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams

Nutrition Facts : Calories 185 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 122 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 2 grams, Sugar 12 grams

HONEY-ROASTED PARSNIPS



Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories     Side dish

Time 55m

Number Of Ingredients 5

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

Steps:

  • Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
  • Drain in a colander and let them steam-dry for a few mins.
  • Heat oven to 190C/170C fan/ gas 5.
  • Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
  • Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
  • Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

GLAZED TURNIPS



Glazed Turnips image

Categories     Side     Turnip     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
  • Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

HONEY-GLAZED TURNIPS



Honey-Glazed Turnips image

This simple turnip side dish goes well with steak, burgers, pork, or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/2 pounds turnips (about 3 medium), peeled and diced large
3 tablespoons honey
2 tablespoons unsalted butter
1 cup water
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g

Tips:

  • Choose fresh, firm turnips, parsnips, and pearl onions. Avoid any that are蔫or have blemishes.
  • Peel the turnips and parsnips and trim the ends. Cut the turnips into 1-inch cubes and the parsnips into 2-inch pieces. Leave the pearl onions whole.
  • In a large bowl, combine the turnips, parsnips, onions, olive oil, salt, and pepper. Toss to coat.
  • Spread the vegetables in a single layer on a baking sheet. Roast in a preheated oven at 425°F for 20 minutes, or until the vegetables are tender and slightly caramelized.
  • While the vegetables are roasting, make the honey glaze. In a small bowl, whisk together the honey, Dijon mustard, and thyme. Brush the glaze over the vegetables during the last 5 minutes of roasting.
  • Serve the vegetables immediately or at room temperature.

Conclusion:

Honey glazed turnips, parsnips, and pearl onions are a delicious and easy-to-make side dish that is perfect for any occasion. The vegetables are roasted until tender and slightly caramelized and then coated in a sweet and savory honey glaze. This dish is sure to please everyone at the table. Additionally, this recipe is a great way to get your daily dose of vegetables. Turnips, parsnips, and pearl onions are all packed with nutrients, including vitamins, minerals, and fiber. They are also low in calories and fat, making them a healthy choice for people of all ages. To make this recipe even more flavorful, you can add other vegetables to the roasting pan, such as carrots, celery, or Brussels sprouts. You can also experiment with different herbs and spices to create a unique flavor profile.

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