Braised Turnips and Carrots

Braised Turnips and Carrots
Staff Writer
Braised Turnips and Carrots
Marissa Vicario

Braised Turnips and Carrots

I can probably count on one hand the number of times I've eaten turnips. They're so often overlooked, because most people don't know how to cook these ruddy little root vegetables which are high in vitamin C.

Then I had braised turnips at Locanda in San Francisco and I was sold on the idea that a turnip could taste delicious.

And after creating this recipe, I can safely say that I have kindled a new love of turnips in our home.

Click here to see Comfort Food Alternatives.

2
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon coconut oil
  • 3-4 small turnips, sliced thinly
  • 1-3 carrots, sliced thinly
  • 1/2 Cup vegetable broth
  • 1/2 Tablespoon coconut sugar
  • Fresh thyme, to taste
  • Sea salt and black pepper, to taste

Directions

Heat the coconut oil in a pan over medium heat and add the turnips and carrots. Stir until well coated with oil. Add the vegetable broth and coconut sugar and cover the mixture until it boils. Season with thyme, to taste, and reduce the heat to a simmer. Cook until the vegetables are tender, about 20 minutes. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
7g
29%
Carbohydrate, by difference
2g
2%
Choline, total
1mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
129mg
9%
Water
51g
2%

Turnip Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Turnip Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.