Sauteed Sliced Turnips
Published December 17, 1985
- Total Time
- About 15 minutes
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Ingredients
½ cup vegetable oil
3 pounds turnips, peeled and sliced as thin as potato chips (a mandoline works best for this)
Salt and freshly ground black pepper to taste
¼ teaspoon cumin
2 tablespoons unsalted butter
¼ cup chopped parsley
Nutritional analysis per serving (10 to 14 servings)
61 grams carbs; 5 milligrams cholesterol; 704 calories; 29 grams monosaturated fat; 11 grams polyunsaturated fat; 6 grams saturated fat; 50 grams fat; 4 grams fiber; 599 milligrams sodium; 7 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a third of the oil over a high flame in large skillet. Add a third of the turnips and shake pan well. Season with salt, pepper and about a third of the cumin. Continue sauteeing until slices are evenly golden brown, about 7 minutes. Repeat twice with similar portions of oil, turnips and cumin.
- Step 2
Drain turnips well as you make each batch and set aside. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly. Toss and shake them in pan as they cook, about 2 minutes. Transfer turnips to a warm serving bowl and garnish with parsley.
Private Notes