HOW TO COOK PARSNIPS AND TURNIPS RECIPES

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS RECIPE - FOOD.COM

Caramelized Turnips , Carrots and Parsnips Recipe - Food.com image

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!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

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, FatContent 6.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 62.6, CarbohydrateContent 7.8, FiberContent 2, SugarContent 3.8, ProteinContent 1

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY RECIPE | EPICURIOUS

Sauteed Turnips and Parsnips with Rosemary Recipe | Epicurious image

Active time: 35 min Start to finish: 35 min

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
4 medium shallots (1/2 lb total), cut lengthwise into sixths
1 garlic clove, chopped
1 teaspoon finely chopped fresh rosemary

Steps:

Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

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If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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