Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, turnips and bacon sautéed in garlic and butter. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Turnips and Bacon Sautéed in Garlic and Butter is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Turnips and Bacon Sautéed in Garlic and Butter is something which I have loved my entire life.
Cook in a saucepan in salted water until very tender. Turnip greens are one of the South's favorite vegetables. Sautéed Turnips and Greens Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender.
To begin with this particular recipe, we must prepare a few ingredients. You can have turnips and bacon sautéed in garlic and butter using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Turnips and Bacon Sautéed in Garlic and Butter:
- Take 2 to 3 Turnips (tennis-ball-size - see Helpful Hints)
- Get 1 dash Turnip greens (optional)
- Take 2 slice Bacon
- Get 10 grams Butter
- Take 1 dab Grated garlic, tubed
- Get 1 dash Salt and pepper
- Prepare 1 dash Black pepper
We love topping this turnip soup with crispy bacon and sautéed turnip greens, but you can also toss on Make this soup vegetarian by omitting the bacon and replacing chicken stock with vegetable stock. Toss the turnips with the melted butter in a small bowl. Season them with salt and pepper to taste. Heat half the butter in an ovenproof frying pan.
Steps to make Turnips and Bacon Sautéed in Garlic and Butter:
- Chop up the turnip greens. Peel the skin from the turnips and slice into quarters. Chop the bacon into 2 cm pieces.
- Heat butter in a frying pan, add garlic, and sauté until fragrant.
- Add the other ingredients in the following order: bacon, turnips, then turnip greens. Season with salt, finely ground and coarsely ground pepper.
American rutabagss, Irish yellow turnips and British swedes all belong to the Brassica napobrassica Now small little white turnips are technically called Brassica rapa. These smaller, white fleshed roots Family recipe tip: Gram used to use the leftover bacon grease from breakfast that morning to include. Turnips are undoubtedly one of the most overlooked root vegetables, and definitely one of our favorites. Here we use baby white turnips, also known as Tokyo turnips, which have tender stalks and leaves that taste great when sautéed with a little olive oil and garlic. Use any kind of oil, any kind of butter, or even rendered bacon fat or schmaltz: They'll all get the job done perfectly.
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