Turnips With Carrots
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6small to medium-size white turnips, about ¾ pound
- 2dozen baby carrots, about ¾ pound
- Salt to taste if desired
- 2tablespoons butter
- 1tablespoon finely chopped shallots
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
134 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 2 grams protein; 650 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the turnips and cut them into quarters.
- Step 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.
- Step 3
Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.
Private Notes
Comments
I added some halved baby potatoes to this, and that worked well. I found this recipe a bit bland, and thought my husband liked it a lot as is, I would double the shallots next time. A nice fall side dish.
Yes, scraping is a way of peeling a carrot except that instead of using a peeler you use the back edge of a chef’s knife and drag it along the skin towards (or away from) you while holding the carrot in your other palm. It removes a somewhat thinner layer than peeling. This is how a boyfriend of mine was taught in culinary school decades ago.
Does "scrape" the carrots mean to peel them?
Always a winner (I've been making this combination since 60-minute Gourmet ran the recipe years ago). A great side dish to a steak or fish. Depending on the freshness of the vegetables it may take a few more minutes until they are tender. But then it can sit a bit (drained and back into the pot with the butter and shallots).
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