1. Melt butter in a nonstick skillet over medium heat. Add turnips, water, salt, and pepper; toss to combine. Cover and cook 5 minutes or until turnips are crisp-tender; stir in sugar. Increase temperature to medium-high; cook, uncovered, 10 minutes or until golden brown; stir mixture occasionally. Sprinkle salad with chives. Yield: 4 servings (serving size: about 1/2 cup). CALORIES 61(16% from fat); FAT l.lg (Sat 0.2g, mono O.4g. poly 0.4g); PROTEIN l.lg; CARB 12.7g; FIBER 2.4g; Chol Omg; IRON 0.5mg; SODIUM 247mg CALC 45mg Recipe by: Cooking Light, March 1999
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 98.1mg||3 %|
|Potassium 276.2mg||7 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 19.7g|
|Protein 1.3g||2 %|
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Calories per serving: 99
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