Best 6 Turnip N Peas N Shrooms Recipes
Are you looking for a delicious and healthy recipe to cook with turnips, peas, and mushrooms? This article will provide you with some of the best recipes for this classic combination of vegetables. Turnips, peas, and mushrooms are all packed with nutrients, making them a great choice for a healthy meal. In addition, they are all relatively inexpensive and easy to find at most grocery stores. With just a few simple ingredients, you can create a delicious and satisfying dish that the whole family will enjoy.
Here are our top 6 tried and tested recipes!
ROASTED TURNIPS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
TURNIP 'N' PEAS 'N' SHROOMS
I always served turnip in some form or another -- mashed. While I still love mashed turnip, this is an interesting and different way to serve it. And you get 3 veggies in one dish!
Provided by Lennie
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
- Add peas and cook for 2 minutes longer; drain well.
- Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
- Combine all ingredients in a serving bowl and toss lightly.
SNAPPY PEAS 'N' MUSHROOMS
Make this delightful dill-seasoned dish in mere minutes. Just wrap the fresh vegetables in foil, seal tightly and grill until tender. It's that easy.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Place peas and mushrooms on a piece of double-layered heavy-duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly.
- Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 4.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 23.5 mg, Sugar 2.4 g
PEAS AND TURNIPS WITH BACON AND DILL BUTTER
Categories Pork Vegetable Side Sauté Thanksgiving Bacon Turnip Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Mix 6 tablespoons butter and 3 tablespoons dill in small bowl to blend. Season with salt and pepper. (Dill butter can be made 2 days ahead; cover and chill. Bring to room temperature before using.)
- Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. (Can be made 2 hours ahead; let stand at room temperature.)
- Melt remaining 2 tablespoons butter in large nonstick skillet over medium-high heat. Add turnips and sauté until tender and golden, about 9 minutes. Add peas and dill butter and stir until peas are heated through, about 3 minutes. Stir in bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon dill and serve.
Tips for Cooking Turnip, Peas, and Mushrooms
- Wash the ingredients thoroughly before cooking to remove any dirt or debris.
- Cut the turnip into small pieces to ensure even cooking.
- Cook the turnip in a small amount of water to preserve its flavor and nutrients.
- Add the peas and mushrooms towards the end of the cooking process to prevent them from overcooking.
- Season the dish with salt and pepper to taste and adjust the proportions according to your personal preference.
Conclusion
Turnip, peas, and mushrooms are a versatile combination that can be enjoyed in a variety of dishes. Whether you're looking for a quick and easy side dish or a hearty and comforting main course, these recipes are sure to satisfy.
With a little planning and preparation, you can easily create a delicious and nutritious meal that the whole family will enjoy. So next time you're looking for something new to try in the kitchen, give these recipes a try!
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