In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges. In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes. Serves 2. Gourmet January 1994
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 1|
|Calories from Fat: 637 (81%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 44.1g||221 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 183.2mg||56 %|
|Sodium 372mg||13 %|
|Potassium 555mg||15 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 29.7g|
|Protein 6.6g||9 %|
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Calories per serving: 787
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