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Carrots and Turnip with orange

  Yellow turnip 1 Small, peeled and cut into 3/4-inch pieces (Rutabaga)
  Carrots 4 , peeled and cut into 3/4-inch pieces
  Light brown sugar 2 Tablespoon
  Frozen orange juice concentrate 2 Tablespoon
  Corn oil margarine 1 Tablespoon
  Nutmeg 1 Pinch
  Salt To Taste
  Freshly ground pepper To Taste

In separate saucepans place turnip and carrots with a small amount of water.
Bring to a boil over medium heat; reduce heat.
Simmer until turnip and carrots are tender; drain.
In separate bowls or in food processor mash each vegetable until smooth.
In a medium bowl combine turnip, carrots, brown sugar, orange juice concentrate, margarine, nutmeg, salt and pepper; mix well.
Sprinkle with parsley.
Serve immediately.
May be reheated in a covered saucepan before serving.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 448 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.4 g12.2%

Trans Fat 2.6 g

Cholesterol 0 mg

Sodium 695.3 mg29%

Total Carbohydrates 83 g27.8%

Dietary Fiber 12 g48.1%

Sugars 65.5 g

Protein 5 g10.4%

Vitamin A 825.9% Vitamin C 104.4%

Calcium 17.7% Iron 11.3%

*Based on a 2000 Calorie diet

Carrots And Turnip With Orange Recipe