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Tuesday, September 6, 2016

Caramelized Turnips With Capers Lemon and Parsley





David Tanis
  Time 20 minutes
 Yield 8 to 10 servings
Featured in: Easy Thanksgiving Side Dishes To Break Up The Monotony. 

Ingredients
3 pounds small turnips or daikon radish
3 tablespoons olive oil
 Salt
 pepper
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
 Zest of 1/2 lemon
3 tablespoons flat-leaf parsley, roughly chopped
 Juice of 1/2 lemon, or to taste

Preparation
1. Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
2. Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
3. Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
4. To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

Nutritional analysis per serving (8 servings)
96 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 140 milligrams sodium

http://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley
 

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