When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Original recipe makes 6 servings
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
1/4 cup balsamic vinegar
salt and ground black pepper to taste
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PREP
20 mins
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COOK
20 mins
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READY IN
40 mins
Directions
- 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
Calories: 116 kcal
Carbohydrates: 27.2 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 5.2 g
Protein: 2.2 g
Sodium: 273 mg