| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| January 199 | 1 | Servings | ||
INGREDIENTS
| 4 | Turnips, about 3/4 pound | |
| peeled | ||
| 1 | T | Unsalted butter |
| 2 | T | Fresh bread crumbs |
| 2 | t | Minced fresh parsley leaves |
| 1/2 | t | Freshly grated lemon zest |
INSTRUCTIONS
In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges. In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes. Serves 2. Gourmet January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 30.5mg
Sodium: 271.5mg
Potassium: 933.4mg
Carbohydrates: 32.4g
Fiber: 7.4g
Sugar: 14.5g
Protein: 6g