Ingredients
- 4 carrots, about 1/2 pound, trimmed and scraped
- 3 white turnips, about 3/4 pound, peeled
- 5 scallions or green onions, ends trimmed Salt to taste if desired
- 2 tablespoons butter
- 3 tablespoons finely chopped fresh chives or parsley
- Salt to taste if desired
- Nutritional Information
Nutritional analysis per serving (4 servings)
104 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 15 milligrams cholesterol; 100 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
- Slice turnips and cut into strips of approximately the same size.
- Cut scallions into 1 1/2-inch lengths. There should be about a cup.
- Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
- Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.
25 minutes
Dining and Cooking