COOKING TURNIPS RECIPES

Name: Roasted Turnips
Cook time: 35 min
Total time: 35 min
Yield: 6 to 8 servings
Ingredients: 2 pounds turnips with purple tops, cut into wedges; 4 tablespoons unsalted butter, cubedu00A0; 3 sprigs fresh thymeu00A0; 2 shallots, slicedu00A0; 1 tablespoon olive oilu00A0; Kosher salt and freshly ground black pepperu00A0; Kosher salt and freshly ground black pepper

ROASTED TURNIPS RECIPE | NANCY FULLER | FOOD NETWORK

Roasted Turnips Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories side-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

IRISH STEW RECIPE - NYT COOKING

Irish Stew Recipe - NYT Cooking image

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

Steps:

Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 735, UnsaturatedFatContent 24 grams, CarbohydrateContent 50 grams, FatContent 44 grams, FiberContent 6 grams, ProteinContent 36 grams, SaturatedFatContent 16 grams, SodiumContent 1488 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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ROASTED TURNIPS RECIPE | NANCY FULLER | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category side-dish

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

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