Print
Email
Add a photoServings: 1
Ingredients
- 2 lb carrots cut into 1/2-inch dice
- 1 1/2 lb turnips peeled and cut into 1/2-inch dice
- 3 Tbsp. unsalted butter freshly grated nutmeg to taste
Directions
- In a kettle of boiling salted water cook the carrots for 3 min, add in the turnips, and boil the vegetables for 3 to 5 min, or possibly till they are
- tender. Drain the vegetables and transfer them to a serving dish. Add in the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mix till the butter is melted.
- Serves 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1401g | |
| Calories 791 | |
| Calories from Fat 325 | 41% |
| Total Fat 37.04g | 46% |
| Saturated Fat 22.26g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 931mg | 39% |
| Potassium 3647mg | 104% |
| Total Carbs 112.81g | 30% |
| Dietary Fiber 32.5g | 108% |
| Sugars 59.24g | 39% |
| Protein 12.83g | 21% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
