A popular French technique for vegetables is to cook them with a small amount of fat and a sprinkling of sugar and salt. The result is the barest hint of glaze on the vegetables. Here we've added a touch of nutmeg for a different flavor combination.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
8 mins
cook:
32 mins
total:
40 mins
Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place turnips in a single layer in a large skillet. Add 1 cup water; dot turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or until liquid evaporates. Cook, stirring occasionally, 6 to 8 minutes or until turnips are very lightly browned. Stir in remaining 1/4 cup water, parsley, and pepper.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

52 calories; fat 2.1g; saturated fat 1.2g; protein 1g; carbohydrates 8.4g; cholesterol 5mg; iron 0.4mg; sodium 277mg; calories from fat 33%; fiber 2.6g; calcium 30mg.
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