Skillet Turnips and Potatoes with Bacon

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Skillet Turnips and Potatoes with Bacon

Skillet Turnips and Potatoes with Bacon

http://www.bonappetit.com/recipes/2010/10/skillet_turnips_and_potatoes_with_bacon

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, peeled, crushed
  • 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
  • 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chopped fresh Italian parsley

Instructions

  1. Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
  2. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
http://www.knowyourfarms.com/skillet-turnips-and-potatoes-with-bacon/

By |May 27th, 2013|Potatoes, recipe, Recipe Type, Side Dish, Turnips|Comments Off
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Turnip and Potato Patties

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Turnip and Potato Patties

Turnip and Potato Patties

http://www.simplyrecipes.com/recipes/turnip_and_potato_patties/

Ingredients

  • 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
  • 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 2 1/2 Tbsp thinly sliced scallion greens
  • 1 egg, beaten lightly
  • 1/4 cup all-purpose flour
  • Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
  • Salt and pepper

Instructions

  1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
  2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
http://www.knowyourfarms.com/turnip-and-potato-patties-2/

By |May 25th, 2013|Potatoes, recipe, Recipe Type, Side Dish, Turnips|Comments Off
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Turnip Gratin

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Turnip Gratin

Turnip Gratin

http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/

Ingredients

  • 4 whole Turnips
  • 3 cloves (to 4 Cloves) Garlic
  • 2 cups Gruyere Cheese
  • 4 Tablespoons (to 6 Tablespoons) Butter
  • Chicken Broth
  • Heavy Cream
  • Salt And Pepper, to taste
  • Fresh Herbs, to taste

Instructions

  1. Preheat the oven to 375º.
  2. Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.
  3. In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.
  4. Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.
  5. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.
  6. Now add a nice layer of Gruyere – about ½ cup.
  7. Sprinkle a bit of salt, but not much as the cheese is already salty.
  8. Repeat these layers twice more. Sprinkle on some freshly ground black pepper.
  9. Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.
http://www.knowyourfarms.com/turnip-gratin-2/

By |May 23rd, 2013|recipe, Recipe Type, Turnips|Comments Off
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Turnip Potato Soup

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Turnip Potato Soup

Turnip Potato Soup

http://www.simplyrecipes.com/recipes/turnip_potato_soup/

Ingredients

  • 6 Tbsp unsalted butter
  • 4 medium onions, thinly sliced
  • 3 pounds fresh, young turnips, peeled and thinly sliced
  • 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
  • Salt
  • 6 Cups of chicken stock*
  • 1/4 teaspoon freshly grated nutmeg
  • 2 Tbsp chopped fresh parsley for garnish

Instructions

  1. In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
  2. Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
  3. Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
http://www.knowyourfarms.com/turnip-potato-soup-2/

By |May 13th, 2013|Potatoes, recipe, Recipe Type, Soup, Turnips|Comments Off
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Turnip Frittata

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Turnip Fritatta

Turnip Fritatta

http://www.eatingwell.com/recipes/turnip_frittata.html

Ingredients

  • 8 ounces broccoli rabe (about 1/2 bunch) or broccolini, trimmed
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
  • 1/2 cup chopped onion
  • 8 large eggs
  • 2 large egg whites
  • 1/4 cup low-fat milk
  • 1/2 cup shredded fontina or Cheddar cheese

Instructions

  1. Preheat oven to 425°F.
  2. Bring a large pot of water to a boil. Add broccoli rabe (or broccolini) and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
  3. Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan.
  4. Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
  5. Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.

Notes

Tip: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.

http://www.knowyourfarms.com/turnip-frittata/

 

By |May 6th, 2013|recipe, Recipe Type, Side Dish, Turnips|Comments Off
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