TURNIPS AND POTATOES RECIPES 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

CHEESY TURNIP AND POTATO GRATIN | ALLRECIPES

Cheesy Turnip and Potato Gratin | Allrecipes image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories Side Dish Potato Potatoes Au Gratin Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 teaspoon unsalted butter, or as needed
1?½ pounds russet potatoes, peeled
1 large turnip, peeled
1?½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, CarbohydrateContent 17.9 g, CholesterolContent 37.6 mg, FatContent 12.6 g, FiberContent 2.3 g, ProteinContent 9.7 g, SaturatedFatContent 7.9 g, SodiumContent 184.3 mg, SugarContent 1.7 g

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