TURNIP AND POTATOES RECIPE RECIPES

Name: Pan Fried Turnips and Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs potatoes, peeled and cut into 1 inch cubes; 1 1/2 lbs turnips, peeled and cut into 1 inch cubes; 5 tablespoons butter; 1 medium sweet onion, chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons chopped parsley

PAN FRIED TURNIPS AND POTATOES RECIPE - FOOD.COM

Pan Fried Turnips and Potatoes Recipe - Food.com image

Make and share this Pan Fried Turnips and Potatoes recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
1 1/2 lbs turnips, peeled and cut into 1 inch cubes
5 tablespoons butter
1 medium sweet onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley

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.

Nutrition Facts : Calories 213.9, FatContent 9.8, SaturatedFatContent 6.1, CholesterolContent 25.4, SodiumContent 346.3, CarbohydrateContent 29.4, FiberContent 4.9, SugarContent 6, ProteinContent 3.7

TURNIP AND POTATO SOUP RECIPE | ALLRECIPES

Turnip and Potato Soup Recipe | Allrecipes image

Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.

Provided by Cheri Walker

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound bacon, cut into 1/2-inch dice
1 tablespoon bacon drippings
2 cups diced onion (1/2-inch dice)
2 cups diced potato (1/2-inch dice)
2 cups diced turnip (1/2-inch dice)
4 sprigs fresh thyme
water, to cover
1 tablespoon butter
1 cup torn kale leaves
1 cup heavy cream
salt and ground black pepper to taste

Steps:

Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

Nutrition Facts : Calories 275.5 calories, CarbohydrateContent 14.6 g, CholesterolContent 65.1 mg, FatContent 20.4 g, FiberContent 2.3 g, ProteinContent 9.3 g, SaturatedFatContent 10.4 g, SodiumContent 486.4 mg, SugarContent 3.3 g

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