Turnips With Carrots

Ingredients

• 6 small to medium-size white turnips, about 3/4 pound
• 2 dozen baby carrots, about 3/4 pound
• Salt to taste if desired
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    106 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 1 gram protein; 15 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the turnips and cut them into quarters.
2. Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
3. Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.

20 minutes