Yield: 4 servings
|1 teaspoon||Butter or stick margarine|
|4 cups||Julienne-cut turnips; (3-inch)|
|(about 1 1/2 pounds)|
|¼ teaspoon||Black pepper|
|2 tablespoons||Brown sugar|
|4 teaspoons||Chopped fresh chives|
1. Melt butter in a nonstick skillet over medium heat. Add turnips, water, salt, and pepper; toss to combine. Cover and cook 5 minutes or until turnips are crisp-tender; stir in sugar. Increase temperature to medium-high; cook, uncovered, 10 minutes or until golden brown; stir mixture occasionally. Sprinkle salad with chives. Yield: 4 servings (serving size: about ½ cup).
CALORIES 61(16% from fat); FAT l.lg (Sat 0.2g, mono O.4g. poly 0.4g); PROTEIN l.lg; CARB 12.7g; FIBER 2.4g; Chol Omg; IRON 0.5mg; SODIUM 247mg CALC 45mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.