Ingredients
¼ cup chopped onion
1 clove garlic or 1/4 teaspoon garlic powder
2 teaspoons margarine, vegetable oil or butter
3 medium turnips, peeled and diced
½ teaspoon sugar
1 cup low-sodium broth (try chicken or vegetable)
1 ½ teaspoons lemon juice
4 ½ teaspoons chopped fresh parsley or 1 1/2 teaspoons dried parsley
⅛ teaspoon each salt and pepper
Directions
- Wash hands with soap and water.
- In a medium skillet over medium heat, cook onion and garlic in margarine until soft, about 5 minutes.
- Add turnips and sugar. Stir turnips until lightly browned.
- Add broth and bring to a boil. Reduce heat and simmer until the liquid evaporates and the turnips are tender, about 30 to 40 minutes.
- Remove from heat. Stir in the lemon juice, parsley, salt and pepper. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- Try other seasonings such as thyme or oregano.
