| 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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