Best 2 Pan Fried Turnips And Potatoes Recipes
Pan-fried turnips and potatoes is a classic combination of simple ingredients that results in a flavorful and satisfying dish. The turnips and potatoes are sliced and pan-fried until golden brown and tender, resulting in a slightly crispy exterior and a soft, creamy interior. Seasoned with salt, pepper, and herbs, this dish is a great side dish for any meal. It's also a hearty and healthy vegetarian main course when served with a side of eggs or beans.
In this article, you'll find three variations of this classic dish:
1. **Pan-Fried Turnips and Potatoes with Bacon**: This recipe adds crispy bacon to the mix for a smoky, savory flavor.
2. **Pan-Fried Turnips and Potatoes with Herbs**: This recipe uses a variety of fresh herbs, such as thyme, rosemary, and sage, to create a flavorful and aromatic dish.
3. **Pan-Fried Turnips and Potatoes with Cheese**: This recipe adds a layer of melted cheese to the top of the pan-fried turnips and potatoes, resulting in a gooey and delicious dish.
No matter which variation you choose, you're sure to enjoy this classic dish. So gather your ingredients and let's get cooking!
PAN FRIED TURNIPS AND POTATOES
Make and share this Pan Fried Turnips and Potatoes recipe from Food.com.
Provided by Parsley
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
- To the skillet, add the cooked drained potato and turnip cubes.
- Add the salt and pepper.
- Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
- When done, sprinkle with the parsley and serve.
FRIED TURNIPS
My grandmother made these when I was a kid...and I searched the web for a recipe...with no luck...so I gave it a try tonite and the result was very good...i know that what I did wasn't the way that granny did it...but hey...the end result was still good..
Provided by philcraine
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel turnips and slice.
- Add butter to skillet, along with a few drops of oil to keep the butter from burning.
- Melt butter, then add the sugar, stirring almost continously.
- Add the turnips, and additional oil, and bring the turnips to a hard fry, then reduce heat, and cover.
- Cook, stirring often, until the turnips are browned and done -- then enjoy.
- I had them tonite with steak and crab legs -- but am looking forward to pinto beans, corn bread and country fried steak.
- Yum -- .
Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 143, Carbohydrate 13, Fiber 2.8, Sugar 8.9, Protein 1.4
Tips:
- Choose the right turnips: Look for small, tender turnips with smooth, unblemished skin. Avoid turnips that are large, woody, or have blemishes.
- Peel the turnips thinly: This will help the turnips cook evenly and prevent them from becoming mushy.
- Cut the turnips and potatoes into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the turnips and potatoes will not cook evenly and may become mushy.
- Cook the turnips and potatoes over medium heat: This will help them cook evenly and prevent them from burning.
- Stir the turnips and potatoes occasionally: This will help them cook evenly and prevent them from sticking to the pan.
- Season the turnips and potatoes with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the turnips and potatoes hot: They can be served as a side dish or main course.
Conclusion:
Pan-fried turnips and potatoes is a simple but delicious dish that is perfect for a weeknight meal. The turnips and potatoes are cooked until they are tender and slightly browned, and they are seasoned with salt, pepper, and other spices to taste. This dish is a great way to use up leftover turnips and potatoes, and it can also be made with other root vegetables, such as carrots or parsnips.
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