|White turnips||2 Pound, peeled, quartered|
|Vegetable oil||2 Tablespoon|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Minced parsley||2 Tablespoon|
Blanch turnips in boiling salted water to cover 5 minutes; drain.
Pat dry with paper towels.
Saute in hot oil 3 minutes to brown lightly.
Pour in bouillon barely to cover.
Add butter and sugar;cover.
Boil slowly 20 to 30 minutes, until turnips are just tender.
Uncover; boil liquid to reduce to thick syrup.
Gently top turnips; coat with glaze.
Place in vegetable dish or around a roast; sprinkle with parsley.
Serving size: Complete recipe
Calories 837 Calories from Fat 389
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 12.1 g60.7%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 1799.7 mg75%
Total Carbohydrates 105 g35.1%
Dietary Fiber 17.3 g69.3%
Sugars 79.7 g
Protein 13 g26.6%
Vitamin A 58% Vitamin C 384.1%
Calcium 33.9% Iron 28.9%
*Based on a 2000 Calorie diet