RECIPE FOR COOKING TURNIPS RECIPES

CRISPY TURNIP 'FRIES' | ALLRECIPES

Crispy Turnip 'Fries' | Allrecipes image

My daughters and I are on a low-carb diet and were looking for something to curb our 'French fry' cravings. I've heard that turnips can be made into some great 'fries.' I experimented with it and came up with this. You can add whatever spices you'd like.

Provided by Sheila Dull

Categories Vegetable Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

3 pounds turnips
1 tablespoon vegetable oil
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Nutrition Facts : Calories 82.8 calories, CarbohydrateContent 11.6 g, CholesterolContent 3.7 mg, FatContent 3.1 g, FiberContent 3.2 g, ProteinContent 3.2 g, SaturatedFatContent 1 g, SodiumContent 404.5 mg, SugarContent 6.6 g

PASTA WITH MUSHROOMS AND BROCCOLI RECIPE - NYT COOKING

Pasta With Mushrooms and Broccoli Recipe - NYT Cooking image

Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 large stalks broccoli (stems and crowns)
2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced 1/3 to 1/2 inch thick
2 garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves (optional)
8 ounces spaghetti
Freshly grated Parmesan

Steps:

Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

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Calories 176 g per serving

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