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When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Ingredients
- 5 small turnips, peeled and cut into 1-inch dice
- 5 carrots, peeled and cut into 1-inch dice
- 2 parsnips, peeled and cut into 1-inch dice
- 2 sweet potatoes, peeled and cut into 1-inch dice
- 2 teaspoons white sugar
- ¼ cup balsamic vinegar
- salt and ground black pepper to taste
Directions
Step 1
Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 116 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium208mg | 9% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber5g | 19% |
| Total Sugars12g | |
| Protein2g | |
| Vitamin C20mg | 101% |
| Calcium58mg | 4% |
| Iron1mg | 6% |
| Potassium435mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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