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Name: Steamed Root Vegetables And Cabbage with Dill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Turnips; peeled and cut into; ; fine julienne; ; fine julienne; 2 tb Unsalted butter; softened; 1 lb Parsnips; peeled and cut; 2 tb Minced fresh dill plus dill; ; fine julienne; 1 lb Carrots; peeled and cut into; 1 sm Cabbage whole; ; garnish; 2 tb Cider vinegar

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INGREDIENTS

1 lb Turnips; peeled and cut into
; fine julienne
; fine julienne
2 tb Unsalted butter; softened
1 lb Parsnips; peeled and cut
2 tb Minced fresh dill plus dill
; fine julienne
1 lb Carrots; peeled and cut into
1 sm Cabbage ; whole
; garnish
2 tb Cider vinegar

INSTRUCTIONS

In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs. Serves 4. Gourmet March 1992

NOTES

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Steamed Root Vegetables And Cabbage with Dill

1 lb Turnips; peeled and cut into
 ; fine julienne
 ; fine julienne
2 tb Unsalted butter; softened
1 lb Parsnips; peeled and cut
2 tb Minced fresh dill plus dill
 ; fine julienne
1 lb Carrots; peeled and cut into
1 sm Cabbage whole
 ; garnish
2 tb Cider vinegar

In a kettle of boiling water blanch the cabbage for 1 minute, transfer it  with tongs to a work surface, and let cool until it can just be handled.  Cut the outermost cabbage leaf free at the core remove the leaf gently in  one piece, being careful not to tear it, and remove 3 more leaves in the  same manner. Arrange a leaf on each of 4 plates. Cut enough of the  remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed  loosely, reserving the rest for another use. In a steamer set over boiling  water arrange in order the carrots, the turnips, the parsnips, and the  shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or  until they are just tender, and in a heated bowl toss them with the butter,  the vinegar, the minced dill, and salt and pepper to taste. Mound the  vegetable mixture in the cabbage leaves and garnish it with the dill  sprigs.    Serves 4.    Gourmet March 1992

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Nutrition

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Serving Size: 1 Serving (5003g)
Recipe Makes: 1 servings

Calories: 1096
Calories from Fat: 42 (4%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 967.2mg		33 %
Potassium 7633.2mg		201 %
Total Carbohydrate 254.2g		75 %
	Dietary Fiber 103.5g	414 %
	Sugars, other 150.7g
Protein 50.7g		72 %
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: 1096

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