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Savory Turnips

Root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Bowl of browned turnips with parsley.
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 3 Cups
Nutrition Facts: View label

Ingredients

¼ cup chopped onion
1 clove garlic or ¼ teaspoon garlic powder
2 teaspoons margarine or butter
3 medium turnips, diced
½ teaspoon sugar
1 cup low-sodium broth (any type)
1 ½ teaspoons lemon juice
4 ½ teaspoons chopped fresh parsley or 1 ½ teaspoons dried parsley
⅛ teaspoon each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium skillet over medium heat, cook onion and garlic in margarine or butter until soft, about 5 minutes.
  4. Add turnips and sugar. Stir turnips until lightly browned.
  5. 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.
  6. Remove from heat. Stir in the lemon juice, parsley, salt and pepper. Serve hot.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Try any vegetable oil instead of margarine or butter.
  • Try other seasonings such as thyme or oregano. 
Featured in a Food Hero Monthly

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