Turnips Fried With Bacon Recipes

Steps:

• Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
• Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
• Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.

Steps:

• Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
• Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
• Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
• Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

Steps:

• Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
• In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
• Add onion and saute until onion becomes translucent.
• Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.

Steps:

• Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
• In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Steps:

• 1. In a large skillet, brown bacon, crumble and drain on a paper towel. Reserve for later.
• 2. To skillet and bacon drippings, add turnips and onion slices tossing and cooking until onions are translucent, and turnips start to soften, (sometimes I let them brown a little).
• 3. Add shredded cabbage to skillet, stiring gently to coat with drippings.
• 4. When cabbage begins to wilt, add water, sugar, salt and pepper, stir to blend, cover and cook until cabbage is softened, stir in reserved bacon and serve.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
• Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.