Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, turnips and bacon sautéed in garlic and butter. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Turnips and Bacon Sautéed in Garlic and Butter is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Turnips and Bacon Sautéed in Garlic and Butter is something that I have loved my whole life. They’re nice and they look wonderful.
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 get started with this particular recipe, we have to first prepare a few components. You can have turnips and bacon sautéed in garlic and butter using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Turnips and Bacon Sautéed in Garlic and Butter:
- Take 2 to 3 Turnips (tennis-ball-size - see Helpful Hints)
- Take 1 dash Turnip greens (optional)
- Make ready 2 slice Bacon
- Prepare 10 grams Butter
- Take 1 dab Grated garlic, tubed
- Take 1 dash Salt and pepper
- Make ready 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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