| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg07 | 4 | Servings | ||
INGREDIENTS
| 1 | t | Butter or stick margarine |
| 4 | c | Julienne-cut turnips |
| 3-inch | ||
| about 1 1/2 pounds | ||
| 1 | T | Water |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 2 | T | Brown sugar |
| 4 | t | Chopped fresh chives |
INSTRUCTIONS
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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