Braised Turnips in Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup per serving1 tsp olive oil2 medium turnips1 medium carrot1 medium onion1 Tbsp garlic, minced1/4 tsp thyme-----------1/2 Tbsp parsley, dried2 tsp flour1 cup water-----------2 Tbsp white wine1 tsp dijon mustard1/3 cup sour cream, reduced fat1/3 tspTabasco sauce 1/3 tsp black pepperdash salt
1----Peel and julienne turnips (1/4") and parboil (bring to boil and boil for about 5 minutes, then drain -- do not parboil if substituting fresh, young, small turnips). Finely dice onion. Grate or roughly mince carrot. Mince garlic, if necessary.
2----On medium heat, heat oil in medium-sized pot. Add turnips, carrots, onion, thyme, and garlic. Cook, covered, for 3 minutes.
3----Add flour, parsley, and water; stir in flour completely before adding water. Bring to a boil and cook, partially covered, on medium-low heat for about 15 minutes or until turnips and carrots are tender.
4----Stir well, scraping the bottom completely. Then stir in all remaining ingredients and cook about 2 minutes more, uncovered.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.
2----On medium heat, heat oil in medium-sized pot. Add turnips, carrots, onion, thyme, and garlic. Cook, covered, for 3 minutes.
3----Add flour, parsley, and water; stir in flour completely before adding water. Bring to a boil and cook, partially covered, on medium-low heat for about 15 minutes or until turnips and carrots are tender.
4----Stir well, scraping the bottom completely. Then stir in all remaining ingredients and cook about 2 minutes more, uncovered.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 52.8
- Total Fat: 3.0 g
- Cholesterol: 3.9 mg
- Sodium: 67.2 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.1 g
- Protein: 1.0 g
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