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 Facts
| Amount Per 1 Serving | |||
| Calories | 84.93 Kcal (356 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 95.43mg | 4% | |
| Potassium | 417.71mg | 9% | |
| Total Carbs | 19.44g | 6% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.5mg | 3% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.28 Kcal (227 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 60.99mg | 4% | |
| Potassium | 266.98mg | 9% | |
| Total Carbs | 12.42g | 6% | |
| Sugars | 5.57g | 35% | |
| Dietary Fiber | 2.46g | 15% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 9.3mg | 24% | |
| Vitamin A | 0.6mg | 31% | |
| Iron | 0.3mg | 3% | |
| Calcium | 30.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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