Photo: Sorin Gheorghita
Glazed Spring Vegetables
7 ingredients
openrecipes
Finished with a sprinkling of fresh mint and parsley, these glazed vegetables are the perfect accompaniment to our Provençal-Roasted Leg of Lamb (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
172
Calories
2g
Protein
12g
Fat
17g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 2 garlic cloves, peeled and smashed
- 8 carrots, about 1 3/4 lb. total, peeled and cut into 1-inch chunks, or 1 3/4 lb. baby carrots, peeled and left whole
- 6 small turnips, about 1 3/4 lb. total, peeled and cut into 1-inch chunks or cut in half
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 tsp. minced fresh mint
- 1 tsp. minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes