With a sweet and nutty flavor, this low-carb, low-cal root vegetable will be a sleeper hit at your dinner table.
The new “it” veggie.
The humble turnip seems an unlikely candidate for a resurgence, but the levender skin root vefetable is getting a second look. It’s versatile (bake, boil, roast or mash), high in vitamin C, and has just give turnips a good scrub if you plan to eat the skin. This quick and easy one-pan recipe will racquaint you with the turnip. Pair this dish with pork, chicken or steak for a hearthy meal.
One cup of cubed cooked turnips has just 35 calories !!
Don’t toss those greens! Cook them as a side. Boil the greens 20-25 minutes, drain, then season with a little salt and lemon juice.
Honey Butter Turnips :
Heat a 15×10-inch baking pan in a 400F oven 5 minutes. Spread 1lb. tturnips, peeled and cut into 1 1/4-inch pieces, in hot pan. Drizzle with 3 Tbsp. honey and 2 Tbsp unsalted butter, melted and sprinkle with 1/4 tso. salt. Roast 35minutes or until turnips are tender, stirring once. Transfer to a serving dish. Sprinkle with 1/8 tsp. black pepper and snipped fresh thyme.
SERVES: 5 (1/2cup each), CAL: 105, FAT: 5g (3g sat. fat.), CHOL: 12mg, SODIUM: 178mg, CARB: 16g (2g fiber, 14g sugars), PRO: 1g.