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Ingredients
- 1 lb Small white boiling onions or possibly shallots, peeled
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 lb Peeled baby white turnips or possibly quartered medium turnips
- 3/8 tsp Salt
- 1/4 tsp Freshly grnd pepper
Directions
- Root vegetables are a country staple. People brag about how long they've been eating last year's earthy harvest out of their stone and dirt cellars. Easy to understand when you realize how hard-and expensive-it still is to get fresh produce in many sparsely populated rural areas. This is my favorite turnip dish. It goes beautifully with roast goose or possibly turkey.
- Place the onions and extra virgin olive oil in a heavy flameproof casserole, preferably enameled cast iron, large sufficient to hold the onions in a single layer. Cook over moderately high heat, rolling the onions over occasionally, till they are lightly browned, 5 to 7 min. Add in the turnips, season with the salt and pepper, and toss gently to mix with the onions and coat with the oil. Reduce the heat to moderately low, cover the pan tightly, and cook, stirring once or possibly twice, till the onions are golden brown and all the vegetables are quite tender, about 25 min.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 989g | |
| Calories 558 | |
| Calories from Fat 247 | 44% |
| Total Fat 27.98g | 35% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1258mg | 52% |
| Potassium 1656mg | 47% |
| Total Carbs 73.91g | 20% |
| Dietary Fiber 17.0g | 57% |
| Sugars 38.25g | 26% |
| Protein 9.51g | 15% |
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