| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Artchokes, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1/2 | Onion, cut fine julienne | |
| 2 | Parsnips, peeled cored | |
| And cut into 2" by 1/4" | ||
| julienne | ||
| 2 | Carrots, peeled and | |
| Cut into 2" by 1/4" julienne | ||
| 8 | oz | Peeled white turnip, cut |
| into 2" | ||
| By 1/4" julienne | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Juice of 1 large lime |
INSTRUCTIONS
In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or until somewhat soft. Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp. Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary. This recipe yields 4 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6631 broadcast 12-16-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 96mg
Potassium: 132.8mg
Carbohydrates: 5g
Fiber: 1.2g
Sugar: 2.2g
Protein: <1g