Wednesday, October 17, 2012

I love Turnips!


Roasted White & Yellow Turnips

If you have access to a farmers’ market, look for a variety of yellow turnip called yellow globe. It is especially sweet and tender. You certainly can use either all white or all yellow turnips instead of the combination.
3/4 pound white turnips, peeled and cut into 1/2-inch-thick wedges
3/4 pound yellow turnip (rutabaga), peeled and cut into 1/2-inch-thick wedges
2 carrots, cut into 1/2-inch-thick slices
1/2 cup chicken broth, homemade or canned
1 tablespoon olive oil
5 cloves garlic, peeled and halved
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1 Granny Smith apple, cut into 1/2-inch thick wedges
1 Preheat the oven to 400°F. In a vegetable steamer, steam the turnips and carrots until crisp-tender, about 5 minutes.
2 Transfer the turnips and carrots to a roasting pan. Add the broth, oil, garlic, salt, and sage, and toss to combine.
3 Cover and roast for 10 minutes. Uncover, add the apple, and roast, shaking the pan occasionally, for about 15 minutes, or until the vegetables are browned and tender.
Makes 4 servings

Nutrition information per serving
calories 103 • total fat 4g (saturated 0.5g) • cholesterol 0mg • dietary fiber 5g • carbohydrate 17g • protein 2g • sodium 430mg
Good source of: beta carotene, fiber, potassium, vitamin C

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