Search Results for "Turnips"
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Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 med. red or golden beets, peeled and cut up 2 med. carrots, peeled and cut up 2 med. turnips, peeled and cut up 1 med. parsnip, peeled and cut up 3/4 cup water 1/3 cup honey 2 Tbsp. butter, cubed Salt and pepper to taste 1/2 cup grated Parmesan cheese
Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 medium beets, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 medium turnips, peeled and cut into 1-inch pieces 1 medium parsnip, peeled and cut into 1-inch pieces 3/4 cup water 1/3 cup honey 2 tablespoons butter, cubed 3 ounces Black Pepper cheese,
Scalloped Root Vegetable Casserole
Ingredients: 4 large russet potatoes, sliced thin, approximately ⅛ inch 3 red potatoes, sliced thin, approximately ⅛ inch 2 sweet potatoes, sliced thin, approximately ⅛ inch 3 turnips, sliced thin, approximately ⅛ inch ½ tablespoon butter 1 small onion, diced 2 garlic cloves, diced 2 packages of whipped chive cream cheese 16 oz. heavy cream
Maple Roasted Root Vegetables
Ingredients: 1/4 cup maple syrup 2 tbsp Dijon mustard 1/2 tsp garlic powder 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/2 cup coarsely chopped onion or 20 pearl onions, peeled 5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets. Directions:
Roasted Root Vegetables
Ingredients: 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 1/4 cup vegetable oil 3 tablespoons Parmesan cheese Directions: Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or
Home-Style Pot Roast
Ingredients 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 lbs. 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon onion powder Dash leaf thyme Dash garlic powder 1/8 teaspoon black pepper 1 tablespoon olive oil 3 cups beef broth 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds) 1 cup
Passover Vegetable Soup
Ingredients 8 s fat-free chicken broth 6 s leeks, chopped 3 s carrots, diced 3 s turnips, peeled, diced 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground saffron, optional 7 teaspoons fresh cilantro, chopped Directions Combine first 6 ingredients in large Dutch oven; stir in saffron, if desired. Bring to boil; cover, reduce heat,
