Best Turnips With Orange Recipes

Bitter Greens with Carrots, Turnips, and Oranges image

Provided by Jon Shook & Vinny Dotolo, Animal

Yield Serves 8 servings

Number Of Ingredients 15

1/2 cup walnuts
2 tablespoons Champagne vinegar or Riesling vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 tablespoons whole grain mustard
1/3 cup grapeseed oil or olive oil
Kosher salt, freshly ground pepper
1 teaspoons thyme leaves
3 cups watercress, tough stems removed
1/2 head of radicchio, halved lengthwise, core removed, leaves separated
6 baby carrots, scrubbed, thinly sliced into rounds
4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise
2 oranges, peel and white pith removed, sliced into rounds, seeds removed
1/4 cup kumquats, sliced into rounds, seeds removed (optional)
Flaky sea salt (for serving)

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8-10 minutes. Let cool; coarsely chop.
Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

Turnips With Orange image

Provided by Sydney Mike

Categories Oranges

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter
1 tablespoon oil
1 small shallot, finely chopped
1 lb turnip, small, quartered
1 1/4 cups orange juice, freshly squeezed
1/4 teaspoon salt (more or less)
1/8 teaspoon pepper (more or less)
1 orange, zest of, slivered

Steps:

Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.
Add turnips to shallot & continue heating.
Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.
Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.
Season with salt & pepper, if required.
Serve hot, garnished with thin slivers of orange zest.

Nutrition Facts : Calories 201.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 224.2, Carbohydrate 16, Fiber 2.2, Sugar 10.8, Protein 1.8

TURNIPS WITH ORANGE AND GINGER image

Yield 6 people

Number Of Ingredients 8

4 large turnips (about 2 pounds)
4 tablespoons unsalted butter
3 cups orange juice
1 teaspoon honey
1 tablespoon freshly grated ginger
Finely grated zest of 1/2 lemon
1 teaspoon finely chopped mint
1/2 teaspoon finely chopped rosemary

Steps:

Peel the turnips and slice them into pieces that are 1/2-inch thick. If desired, use a ring mold or other round cutter to form them into uniformly round shapes. Melt the butter in a large skillet (at least 12 inches) over medium-high heat. Working in batches, cook the turnips until they begin to turn golden, about 3 minutes on each side. Remove cooked turnip slices to a plate and repeat until all of the turnip slices have been cooked. With all of the slices on the plate, turn the heat to high and add the orange juice, scraping the bottom of the skillet to dislodge any caramelized bits. Stir in the honey. Return the turnip slices to the skillet and simmer over medium-high heat until the turnips are softened and the juice has reduced to a glaze, about 25 minutes, spooning the juices over the turnips as they cook. Just before serving, add the ginger, lemon zest, mint and rosemary; stir to coat and serve.

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