Pan Fried Turnips and Potatoes
Elevate your side dish game with this rustic and flavorful recipe for Pan Fried Turnips and Potatoes! Featuring golden, crispy edges and tender centers, this quick and easy skillet dish combines the earthiness of turnips with the comforting heartiness of potatoes. Infused with a blend of garlic, paprika, and dried thyme, and finished with a touch of butter for richness, this recipe perfectly balances savory and aromatic flavors. Fresh parsley adds a vibrant pop of color and freshness, rounding out this versatile, crowd-pleasing dish. Ready in just 35 minutes, it’s an ideal addition to family dinners, holiday spreads, or weeknight meals. Search no further for a satisfying, gluten-free, and affordable side that pairs beautifully with roasted meats, grilled fish, or a hearty vegetarian main!
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Recipe Information
Ingredients
- 2 medium Turnips
- 2 medium Potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the turnips and potatoes, and cut them into evenly-sized cubes, roughly 1/2 inch in size.
Finely mince the garlic cloves and chop the fresh parsley, then set both aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the cubed turnips and potatoes to the skillet, spreading them out in a single layer for even cooking.
Cook for 8-10 minutes, stirring occasionally, until the vegetables start to turn golden brown.
Reduce the heat to medium-low and push the vegetables to one side of the skillet. Add the remaining tablespoon of olive oil and the butter to the empty side of the skillet.
Once the butter has melted, add the minced garlic, paprika, dried thyme, salt, and black pepper. Stir the aromatics into the oil and butter, then blend them with the vegetables.
Continue cooking for another 10-12 minutes, stirring occasionally, until the turnips and potatoes are tender and crispy.
Turn off the heat and sprinkle the chopped parsley over the top. Toss to combine.
Serve the pan-fried turnips and potatoes warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.8 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
