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Name: Cassoulet of Turnips And Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb white boiling onions Small; 2 tb olive oil; 3/8 ts Salt; 1 1/2 lb baby white turnips Peeled, or medium turnips; 1/4 ts Black Pepper freshly ground

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INGREDIENTS

1 lb white boiling onions ; Small
2 tb olive oil
3/8 ts Salt
1 1/2 lb baby white turnips ; Peeled, or medium turnips
1/4 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Root vegetables are a country staple. People brag about how long theyve been eating last years 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 turkey. Place the onions and olive oil in a heavy flameproof casserole, preferably enameled cast iron, large enough to hold the onions in a single layer. Cook over moderately high heat, rolling the onions over occasionally, until they are lightly browned, 5 to 7 minutes. Add 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 twice, until the onions are golden and all the vegetables are quite tender, about 25 minutes. Serves 8. Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler). Recipe by: Good Morning America

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Cassoulet of Turnips And Onions

1 lb white boiling onions Small
2 tb olive oil
3/8 ts Salt
1 1/2 lb baby white turnips Peeled, or medium turnips
1/4 ts Black Pepper freshly ground

Root vegetables are a country staple. People brag about how long  theyve been eating last years 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 turkey.    Place the onions and olive oil in a heavy flameproof casserole,  preferably enameled cast iron, large enough to hold the onions in a  single layer. Cook over moderately high heat, rolling the onions over  occasionally, until they are lightly browned, 5 to 7 minutes. Add 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 twice, until the  onions are golden and all the vegetables are quite tender, about 25  minutes. Serves 8.    Recipes from Cooking From a Country Farmhouse by Susan Wyler  (copyright     1993    Susan Wyler).        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1130g)
Recipe Makes: 1

Calories: 434
Calories from Fat: 72 (17%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 469.5mg		16 %
Potassium 1972.6mg		52 %
Total Carbohydrate 86.9g		26 %
	Dietary Fiber 20.4g	82 %
	Sugars, other 66.4g
Protein 11.3g		16 %
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.

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Calories per serving: 434

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