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Parsley Turnips And Carrots

Western.Chefs's picture
  Diced white turnips 3 Cup (48 tbs) (Or Slivered, Raw Ones)
  Diced carrots 3 Cup (48 tbs) (Or Slivered, Raw Ones)
  Butter/Margarine 4 Tablespoon, melted
  Minced parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Dash (1 Speck)

Cook turnips and carrots together in 1/2" boiling salted water, covered, for 20 min., or until tender.
Meanwhile, melt butter, and add remaining ingredients.
Pour over vegetables, and mix lightly with a fork.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 678 Calories from Fat 437

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 31 g155%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 1354 mg56.4%

Total Carbohydrates 48 g16.1%

Dietary Fiber 18.1 g72.4%

Sugars 21.7 g

Protein 8 g16.3%

Vitamin A 1442.9% Vitamin C 125.4%

Calcium 37.4% Iron 16.8%

*Based on a 2000 Calorie diet

Parsley Turnips And Carrots Recipe