Try this Diced Carrots And Turnips recipe, or contribute your own.
Suggest a better descriptionIn a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted. Serves 8. Gourmet November 1992
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Serving Size: 1 Serving (1824g) | ||
Recipe Makes: 1 | ||
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Calories: 2388 | ||
Calories from Fat: 1891 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.1g | 280 % | |
Saturated Fat 131.7g | 659 % | |
Monounsaturated Fat 53.9g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 549.5mg | 169 % | |
Sodium 1096.6mg | 38 % | |
Potassium 4212.1mg | 111 % | |
Total Carbohydrate 129.2g | 38 % | |
Dietary Fiber 37.2g | 149 % | |
Sugars, other 92g | ||
Protein 16.6g | 24 % | |
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: 2388
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