Best 3 Glazed Carrots And Turnips Recipes
From hearty root vegetables to delectable glazed carrots and turnips, the world of cooking is a vast and flavorful adventure. In this article, we'll delve into the art of creating the perfect glazed carrots and turnips, uncovering the secrets to their delightful taste and vibrant colors. With step-by-step instructions and a selection of mouthwatering recipes, we'll guide you through the process of transforming these humble vegetables into a culinary masterpiece. From classic glazed carrots to honey-roasted turnips, we'll provide you with a variety of options to suit your taste buds and preferences. So, gather your ingredients, prepare your kitchen, and let's embark on a journey of flavor and discovery as we explore the best recipes for glazed carrots and turnips.
Check out the recipes below so you can choose the best recipe for yourself!
GLAZED BABY TURNIPS AND CARROTS
Categories Side Steam Easter Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
GLAZED CARROTS AND TURNIPS
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop vegetables.
- Melt 2 T butter or margarine in a large pan.
- Add vegetables and stir to coat.
- Add liquid, sugar and thyme.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove cover and simmer until all the liquid is absorbed.
- Add 1 T. butter or margarine and parsley and stir until butter melts.
- Serve hot.
- Leftovers microwave well.
- To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213, Carbohydrate 13.7, Fiber 3.3, Sugar 8.5, Protein 2
GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS
Provided by Bon Appétit Test Kitchen
Categories Ginger Side Christmas Thanksgiving Vegetarian High Fiber Carrot Turnip Fall Winter Chestnut Christmas Eve Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
- Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
Tips:
- Choose firm, unblemished carrots and turnips. Smaller vegetables will cook more evenly.
- Peel the carrots and turnips if desired. Leaving the skin on adds more nutrients and color to the dish.
- Cut the carrots and turnips into uniform pieces so they cook evenly. For example, cut carrots into 2-inch pieces and turnips into 1-inch cubes.
- Bring a large pot of salted water to a boil. Add the carrots and turnips and cook until tender, about 10 minutes for carrots and 15 minutes for turnips. Drain the vegetables well.
- In a large skillet, melt butter over medium heat. Add the carrots and turnips and cook until browned, about 5 minutes. Stir in honey, brown sugar, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the vegetables are glazed.
- Serve the glazed carrots and turnips immediately.
Conclusion:
Glazed carrots and turnips are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. The sweetness of the glaze complements the earthy flavor of the vegetables, and the dish is sure to be a hit with everyone at the table. With just a few simple ingredients, you can create a dish that is both flavorful and healthy. So next time you're looking for a new side dish to try, give glazed carrots and turnips a try. You won't be disappointed!
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