Glazed Carrots and Turnips Recipe


Nutrition

Cal/Serving: 78
Daily Value: 4%
Servings: 4

Low-Sodium
Low-Fat-Abs, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat2g3%
Saturated1g6%
Trans0g0%
Carbs14g5%
Fiber4g16%
Sugars8g0%
Protein2g3%
Cholesterol5mg2%
Sodium116mg5%
Calcium54mg5%
Magnesium20mg5%
Potassium436mg12%
Iron1mg3%
Zinc0mg3%
Phosphorus53mg8%
Vitamin A14269IU285%
Vitamin C23mg38%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg4%
Niacin (B3)1mg6%
Vitamin B60mg9%
Folic Acid (B9)29µg7%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K12µg15%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Food Network

Very few people know that carrots are easily enhanced with a bit of sweetness and take on a glazed-like quality. This carrot recipe uses sugar to sweeten them up and is a perfect addition to your Thanksgiving meal.

3
Ratings2

INGREDIENTS

  • 3/4 pound turnips, cut into 1-inch pieces
  • 3/4 pound carrots, cut into 1-inch pieces
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground black pepper

DIRECTIONS

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Recipe Details

Servings: 4

Notes and Substitutions:

This recipe was adapted from the original on FoodNetwork.com



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