Vanilla-Braised Carrots And Turnips
Published April 6, 2004
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup chicken stock
1 vanilla bean, split lengthwise
2 tablespoons unsalted butter
4 carrots, peeled and cut in 1-inch chunks
4 medium-size white turnips, peeled and cut in eighths
½ teaspoon sugar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
17 grams carbs; 17 milligrams cholesterol; 139 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 587 milligrams sodium; 3 grams protein; 9 grams sugar
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.
Powered by
Preparation
- Step 1
Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Step 2
Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Step 3
Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Private Notes