Ingredients
- 1 cup chicken stock
- 1 vanilla bean, split lengthwise
- 2 tablespoons unsalted butter
- 4 carrots, peeled and cut in 1-inch chunks
- 4 medium-size white turnips, peeled and cut in eighths
- ½ teaspoon sugar
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
137 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 17 milligrams cholesterol; 210 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Dining and Cooking