Vanilla-Braised Carrots And Turnips
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1cup chicken stock
- 1vanilla bean, split lengthwise
- 2tablespoons unsalted butter
- 4carrots, peeled and cut in 1-inch chunks
- 4medium-size white turnips, peeled and cut in eighths
- ½teaspoon sugar
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
139 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 587 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
Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Step 2
Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Step 3
Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
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