Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
351
Calories
8g
Protein
16g
Fat
51g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 2 turnips, cut into bite size pieces
- 1 head broccoli, into flowerets
- 2 large carrots, peeled and sliced
- 1 sweet red pepper, chopped
- 1 small red onion, chopped
- ½ cup extra virgin olive oil
- 3 tbs cider vinegar
- 1 tbs light brown sugar
- 1 tsp salt
- ¼ tsp each cayenne and ground cumin
Directions
1
Boil turnips, broccoli and carrots in lightly salted water for 3 min.
2
Place in serving bowl with red pepper and onion.
3
Heat oil, vinegar, brown sugar, salt, cayenne and cumin briefly in saucepan.
4
Pour on top of veggies, stir.
5
Cover, refrigerate overnight.
Recipe sourced from
fandom