Best 6 Turnips With Carrots Recipes
**Savor the Sweetness of Turnips and Carrots: A Culinary Journey of Two Classic Roots**
In the realm of vegetables, turnips and carrots stand out as culinary gems, each offering a unique flavor profile and a wealth of nutritional benefits. Turnips, with their earthy sweetness and slightly peppery bite, pair harmoniously with the natural sugars of carrots, resulting in a symphony of flavors that delight the palate. This dynamic duo forms the foundation of a variety of delectable dishes, from simple roasted vegetables to hearty stews and refreshing salads. Whether you're a seasoned home cook or just starting your culinary adventures, let us take you on a journey through a collection of turnip and carrot recipes that showcase the versatility and appeal of these humble roots.
**1. Roasted Turnips and Carrots:**
Simplicity often yields the most satisfying results, and this recipe epitomizes that notion. With just a handful of ingredients, you can create a delightful side dish that complements any main course. Toss the turnips and carrots in olive oil, sprinkle them with salt and pepper, and let the oven work its magic. The roasting process caramelizes the natural sugars in the vegetables, creating a sweet and savory treat that will leave you craving more.
**2. Honey-Glazed Turnips and Carrots:**
If you have a sweet tooth, this recipe is sure to tantalize your taste buds. A simple glaze made with honey, Dijon mustard, and herbs transforms ordinary turnips and carrots into an extraordinary dish. The glaze adds a touch of sweetness and tanginess that perfectly balances the earthy flavors of the vegetables. Serve them as a side dish or as a delightful appetizer.
**3. Turnip and Carrot Soup:**
On a chilly evening, nothing warms the soul quite like a bowl of hearty soup. This turnip and carrot soup is not only comforting but also packed with nutrients. Simmered in a flavorful broth with aromatic herbs, the turnips and carrots lend their sweetness and depth of flavor to create a velvety smooth and satisfying soup. A sprinkle of fresh herbs adds a final touch of elegance to this culinary masterpiece.
**4. Turnip and Carrot Salad:**
For those who prefer a lighter and refreshing option, this turnip and carrot salad is a delightful choice. Thinly sliced turnips and carrots are tossed in a tangy vinaigrette dressing, resulting in a crunchy and flavorful salad that is perfect for a light lunch or as a side dish. Feel free to add other vegetables, such as radishes or cucumbers, for a colorful and nutritious salad.
**5. Braised Turnips and Carrots with Bacon:**
Bacon lovers, rejoice! This recipe combines the irresistible flavor of bacon with the wholesome goodness of turnips and carrots. Braised in a flavorful broth, the bacon infuses the vegetables with its smoky richness, creating a dish that is both savory and satisfying. Serve it over rice or mashed potatoes for a complete and comforting meal.
GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
VANILLA-BRAISED CARROTS AND TURNIPS
Provided by Florence Fabricant
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 9 grams, TransFat 0 grams
CARAMELIZED TURNIPS , CARROTS AND PARSNIPS
Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
- Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
TURNIPS WITH CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the turnips and cut them into quarters.
- Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
- Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Look for turnips that are small and firm, with smooth skin and no signs of bruising or wilting. - Peel the turnips and carrots before cooking. - If you don't have a steamer, you can boil the turnips and carrots in a pot of water. - Add salt and pepper to taste. - Serve the turnips and carrots hot or cold.Conclusion:
Turnips and carrots are a healthy and delicious side dish that can be enjoyed all year round. They are a good source of vitamins, minerals, and fiber. This recipe is a simple and easy way to prepare turnips and carrots. It is a great way to add more vegetables to your diet.
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