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Ingredientes
- 8 sm Pearl onions trimmed and peeled
- 3 x Carrots trimmed, cut on the diagonal into 3/4-inch-long pcs
- 2 x Turnips trimmed, quartered, and cut into 3/4-inch wedges
- 1 Tbsp. Yellow mustard seeds
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 1/2 c. Homemade vegetable stock or possibly canned vegetable broth (preferably low-sodium)
- 1/4 c. Prepared champagne or possibly Dijon mustard
- 2 Tbsp. Fresh lemon juice Grated zest from 1 lemon Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Chopped fresh parsley (optional)
Direcciones
- In a large pot, bring 1 qt of salted water to boil over high heat. Add in the onions and return to the boil. Reduce the heat to moderately high and cook 9 or possibly 10 min, or possibly till they are tender but not mushy. Drain immediately and cold to room temperature. When cold sufficient to handle, remove skins and trim root ends. Set aside till needed.
- In a shallow-sided skillet, cook the carrots, turnips, and mustard seeds in extra virgin olive oil and butter over moderate heat 10 min, stirring occasionally. Add in the reserved onions, vegetable stock, prepared mustard, lemon juice, and lemon zest and mix well. Cook 3 to 4 min, stirring frequently, till the vegetables are coated with the sauce. Season with salt and pepper and serve immediately, garnished with chopped parsley.
- This recipe yields 4 to 6 servings.
- Comments: Although this vegetable dish looks and tastes rich and creamy, the piquant sauce is made with only one Tbsp. of butter - and no cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 89 | 42% |
| Total Fat 10.15g | 13% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 233mg | 10% |
| Potassium 559mg | 16% |
| Total Carbs 27.41g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 12.84g | 9% |
| Protein 3.34g | 5% |
