| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg07 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Butter or stick margarine |
| 4 |
c |
Julienne-cut turnips; (3-inch) |
|
|
(about 1 1/2 pounds) |
| 1 |
tb |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Brown sugar |
| 4 |
ts |
Chopped fresh chives |
INSTRUCTIONS
1. Melt butter in a nonstick skillet over medium heat. Add turnips, water,
salt, and pepper; toss to combine. Cover and cook 5 minutes or until
turnips are crisp-tender; stir in sugar. Increase temperature to
medium-high; cook, uncovered, 10 minutes or until golden brown; stir
mixture occasionally. Sprinkle salad with chives. Yield: 4 servings
(serving size: about 1/2 cup).
CALORIES 61(16% from fat); FAT l.lg (Sat 0.2g, mono O.4g. poly 0.4g);
PROTEIN l.lg; CARB 12.7g; FIBER 2.4g; Chol Omg; IRON 0.5mg; SODIUM 247mg
CALC 45mg
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.
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