Mixed Buttered Vegetables
- Total Time
- 25 minutes
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Ingredients
- 4carrots, about ½ pound, trimmed and scraped
- 3white turnips, about ¾ pound, peeled
- 5scallions or green onions, ends trimmed Salt to taste if desired
- 2tablespoons butter
- 3tablespoons finely chopped fresh chives or parsley
- Salt to taste if desired
Nutritional analysis per serving (4 servings)
97 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 392 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
Cut carrots into 1½-inch lengths. Cut each length into slices about ¼ inch thick. Stack slices and cut into ¼-inch-thick strips. There should be about 2 cups.
- Step 2
Slice turnips and cut into strips of approximately the same size.
- Step 3
Cut scallions into 1½-inch lengths. There should be about a cup.
- Step 4
Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
- Step 5
Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.
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