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Ingredients
4 carrots, about ½ pound, trimmed and scraped
3 white turnips, about ¾ pound, peeled
5 scallions or green onions, ends trimmed Salt to taste if desired
2 tablespoons butter
3 tablespoons finely chopped fresh chives or parsley
Salt to taste if desired
Nutritional analysis per serving (4 servings)
12 grams carbs; 15 milligrams cholesterol; 104 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 407 milligrams sodium; 2 grams protein; 6 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.
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Preparation
- Step 1
Cut carrots into 1 ½-inch lengths. Cut each length into slices about ¼ inch thick. Stack slices and cut into ¼-inch-thick strips. There should be about 2 cups.
- Step 2
Slice turnips and cut into strips of approximately the same size.
- Step 3
Cut scallions into 1 ½-inch lengths. There should be about a cup.
- Step 4
Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
- Step 5
Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.
Private Notes