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Ingredientes
- 1/4 c. extra virgin olive oil
- 10 x baby white turnips, peeled
- 2 x large carrots, peeled and cut into 1-inch dice
- 4 x cloves of garlic, peeled and cut in half
- 1 x large sweet potato, peeled and cut into 1-inch dice
- 2 x parsnips, peeled and cut into 1-inch dice
- 1/4 c. chicken stock
- 1 Tbsp. unsalted butter
- 5 sprg fresh thyme
Direcciones
- Add in extra virgin olive oil to a large casserole dish over high heat. Add in turnips, carrots, sweet potato and parsnips. Cook till the vegetables start to brown and then add in garlic. Reduce heat to medium and continue to cook the vegetables till they are nicely caramelized. Add in chicken stock, butter and thyme and continue to cook till the vegetables are fork tender and nicely glazed. Season with salt and freshly grnd white pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 99 | 59% |
| Total Fat 11.18g | 14% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 150mg | 6% |
| Potassium 459mg | 13% |
| Total Carbs 16.72g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.94g | 5% |
| Protein 2.23g | 4% |
