Photo: Gabriel Gurrola
Ginger-Glazed Turnips, Carrots, and Chestnuts
8 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
222
Calories
2g
Protein
12g
Fat
29g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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 pounds turnips, peeled, cut into 1x1" strips (about 6 cups)
- 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided
- 1/2 cup (packed) light brown sugar
- 1 2" piece ginger, peeled, very thinly sliced
- Kosher salt, freshly ground pepper
- 1 cup shelled roasted chestnuts from a jar
- 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes