BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
- When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.
BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
DUCK BRAISED WITH TURNIPS AND SHALLOTS
Provided by Florence Fabricant
Categories dinner, project, roasts, main course
Time 3h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
- Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
- Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
- Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.
SAUTEED HAKUREI TURNIPS AND BRAISED GREENS
This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.
Provided by Melli_Fera
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
- Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
- In the same pan, heat the remaining oil over medium heat.
- Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
- Add the wine or other liquid and cook until it is mostly evaporated.
- Plate greens and arrange the warm turnips on top.
Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1
MARMALADE-BRAISED TURNIPS
Turnips are so versatile and this method of cooking helps to retain their natural pepperiness. This dish is particularly good alongside duck
Provided by Tom Kerridge
Categories Side dish
Time 55m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.
- Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.
- Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.
Nutrition Facts : Calories 303 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MASHED POTATOES WITH BRAISED TURNIPS
Categories Potato Side Braise High Fiber Turnip Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Add turnips and stir to heat through. Add leeks and sauté until leeks are soft, about 5 minutes. Season with pepper. Add wine and bay leaf and boil until liquid is reduced to glaze, about 3 minutes. Add stock and boil until liquid is reduced by half, about 7 minutes. Reduce heat, cover and simmer until turnips are tender and almost no liquid remains in skillet, about 20 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Cook potatoes in large pot of boiling water until tender. Drain well. Puree through food mill into same pot. Reheat turnip mixture boiling to reduce liquid to glaze if necessary. Discard bay leaf. Puree turnip mixture through food mill into same pot with potatoes. Mix together gently, adding enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with parsley and serve.
SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE
Make and share this Seared Foie Gras With Braised Turnip and Sherry Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Let the foie gras stand at room temperature for 30 minutes before cooking.
- In a medium sauté pan over medium-high heat, warm the olive oil.
- When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
- Transfer the turnip to a plate.
- Add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
- Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
- Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
- Add the stock, bring to a simmer and reduce the heat to medium-low.
- Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
- Reduce the heat to very low and keep warm.
- Heat a dry medium fry pan over medium-high heat.
- Season the foie gras generously with salt and white pepper.
- Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
- Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
- Transfer each slice to a warmed individual plate.
- Reserve about 1 Tbs of the fat from the fry pan.
- Bring the turnip slices and sauce to a simmer and add the reserved fat.
- Stir to mix and adjust the seasonings with salt and white pepper.
- Spoon the turnip slices and sauce alongside the foie gras and serve immediately.
LAMB BRAISED WITH WHITE BEANS AND TURNIPS
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
- Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
- While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
- After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
- Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.
Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 42 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 6 grams, Protein 64 grams, SaturatedFat 33 grams, Sodium 1813 milligrams, Sugar 9 grams
MY CHICKEN BROTH-BRAISED BABY TURNIPS
These small turnips are perfect with duck or roast chicken.
Provided by Joel Robuchon
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
- In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
- Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
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- Melt the butter in a large skillet. Add the turnips and cook over moderately high heat until lightly browned in spots, about 4 minutes. Add the chicken broth, thyme sprigs and sugar, cover and simmer over low heat until the turnips are tender, about 30 minutes.
- Using a slotted spoon, transfer the turnips to a bowl. Discard the thyme sprigs. Boil the pan juices over high heat until thickened slightly, about 2 minutes. Season with salt and pepper. Pour the juices over the turnips and serve.
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