Caramelized Turnips, Potatoes, and Carrots with Onions & Thyme

If you haven’t tried Turnips, now is the time.

Caramelized Turnips, Potatoes, and Carrots with Onions & Thyme
Serves 3
A surprisingly effective and delicious way to cook root veggies is a stovetop “slow-saute.” The veggies cook through and brown up at the same time, while taking on all the delicious flavors in the pan. If you don’t have a cast iron pan, you can make this recipe in a straight-sided sauté pan or nonstick skillet. The browning won’t be quite as even, and you might need to add a bit more oil (with a stainless pan), but the results are still very tasty.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
252 calories
30 g
0 g
14 g
3 g
2 g
279 g
162 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
279g
Servings
3
Amount Per Serving
Calories 252
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 30g
10%
Dietary Fiber 7g
27%
Sugars 9g
Protein 3g
Vitamin A
254%
Vitamin C
65%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 TBSP extra-virgin olive oil, more if needed
  2. ½ LB purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
  3. ½ LB Yukon Gold potatoes, unpeeled, cut into ½-inch dice
  4. ½ LB carrots, trimmed and peeled, cut into ½-inch dice
  5. MV Sea Salt to taste
  6. 5 to 6 thyme, rosemary and/or sage sprigs
  7. 1 MED onion (about 5 ounces), cut into medium dice
Instructions
  1. In a 10-11" cast iron skillet, heat the 3TBSP olive oil over medium-high heat. Add the turnips, potatoes, carrots, ½TSP salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.) Reduce the heat to medium, cover the pan loosely, and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes.
  2. *Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.*
  3. Uncover, add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with a bit more MS Sea Salt.
beta
calories
252
fat
14g
protein
3g
carbs
30g
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Martha's Vineyard Sea Salt https://www.mvseasalt.com/