Braised Turnips with Crème Fraîche & Arugula Pesto
Larger turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar fixes that in this healthy vegetable recipe, but if you have small, young turnips, you can omit the sugar. This recipe makes about 1 cup of arugula pesto; use the extra as a spread on sandwiches or to dress up any roasted vegetable, pasta dish or soup.
Source: EatingWell Magazine, November/December 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate pesto (Step 4) for up to 2 weeks.
Nutrition Facts
Serving Size: 2/3 cup each
Per Serving:
96 calories; protein 1.7g; carbohydrates 10.2g; dietary fiber 2.5g; sugars 6.4g; fat 5.8g; saturated fat 3g; cholesterol 11.4mg; vitamin a iu 99IU; vitamin c 29mg; folate 21.4mcg; calcium 51.2mg; iron 0.5mg; magnesium 17.4mg; potassium 270.7mg; sodium 247.3mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
2 vegetable, 1 fat