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urnips and rutabagas are in the cabbage family, which means they offer antioxidants and other cancer-fighting phytonutrients. This simple recipe is a great way to prepare these wonderful vegetables, especially if you have never tried them before.
Ingredients:
- 1 4-inch long turnip, peeled and diced (about 3/4 pound)
- 1 4-inch diameter rutabaga, peeled and diced slightly smaller than the turnip (about 3/4 pound)
- 1 cup diced baby carrots
- 1 3/4 cups water, divided
- 4 teaspoons Napa Valley organic olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon minced Italian parsley (optional)
Instructions:
Place vegetables in a large pot or skillet (at least 12 inches). Add 1 1/2 cups water, olive oil, and sugar; cover and bring to a boil over medium-high heat. Cook about ten minutes, stirring occasionally. Uncover and cook until rutabagas are tender and water has evaporated, about eight minutes. Continue to cook vegetables until they start to brown, stirring, frequently, about five more minutes. Turn off the burner and toss vegetables with remaining 1/4 cup of water, scraping up the brown bits from the bottom of the pan to make a glaze. Toss with parsley if desired and serve.
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Each 1/2-cup serving contains:
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Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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70
3 g
1 g
0 g
0 mg
160 g
10 g
3 g
4 g
1 g
105% DV
44% DV
5% DV
3% DV
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