Root veggies cooked in a savory broth and finished with zesty lemon and fresh herbs.
Savory Turnips
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a medium skillet over medium heat, cook onion and garlic in margarine or butter 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 any vegetable oil instead of margarine or butter.
- Try other seasonings such as thyme or oregano.
You might also like...
Cabbage Stir-Fry
Cabbage Stir-Fry
Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Corn Critter Salad
Corn Critter Salad
Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Prepare:
10 minutes
Makes:
2 cups
Prepare:
5 minutes
Makes:
12 Tablespoons
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes