Try this Glazed Baby Turnips And Carrots recipe, or contribute your own.
Suggest a better descriptionTrim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes. Serves 6. Gourmet April 1994
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Serving Size: 1 Serving (928g) | ||
Recipe Makes: 1 servings | ||
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Calories: 941 | ||
Calories from Fat: 933 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.7g | 138 % | |
Saturated Fat 65.6g | 328 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 274.8mg | 85 % | |
Sodium 14.1mg | 0 % | |
Potassium 30.8mg | 1 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 941
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