1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (151g) Recipe makes 4 servings
Calories 131
Calories from Fat 63		(48%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 67mg		2%
Potassium 413mg		11%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 4.5g	17%
	Sugars 6.1g
Protein 1.6g		3%
detailed view... how is this calculated?

people who like this recipe also like:

Tofu Dream Pudding and Pie Filling

By: DR. House

Apple and Pork Stir-Fry With Ginger

By: Karen=^..^=

Caramelized Turnips , Carrots and Parsnips

Recipe #142023 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 20, 2005

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

SERVES 4 (change servings and units)

Ingredients

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

Directions

1
Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
2
Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Chicken With Tarragon, Garlic & Olives

Cinnamon Bun Oatmeal

Chicken Parmesan

Spicy Macaroni and Cheese

Featured Reviews for This Recipe

From: yogiclarebear

On Mar 10, 2007

This was ok...we didn't think that the vegetables were really "carmelized." The parsnips were very overpowering, but the turnips and carrots were good together. I sprinkled some thyme on after tasting it and it seemed to help a bit. Will try this again, sans parsnips...maybe with some butternut squash instead.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Akikobay

On Nov 25, 2006

Wonderful. We didn't have the parsnips, but had really fresh Japanese turnips and the carrots. I also added a sliced sweet onion to the mix. We left the garlic in the skins and just took apart the head down to the individual cloves to make sure they cooked through. My kids each ate several helping each of this! Thank you Rita L, this has already been requested for tomorrow night's meal as well.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Mirj

On Jan 17, 2006

So easy, so delicious. I tossed my veggies in a plastic bag with the salt, pepper and chili-flavored olive oil. I didn't toss them in the oven, I just turned them over for even roasting. I can't wait to try this again, adding sweet potato. Thanks, Rita!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews