Melange of Winter Vegetables Recipe

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Ingredients

Count

Nutrition

2804

Calories

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Ingredients:

Serving

8 medium beets , scrubbed and trimmed, leaving about 1 inch of stemsattached
9 baby turnips with tops, peeled and tops trimmed to 1/4 inch, or3 medium turnips, peeled and cut into 6 wedges
18 baby carrots with tops, peeled and tops trimmed to 1/4 inch, or 3 largecarrots, peeled and cut into 3- by 1/2-inch sticks
3/4 lb assorted red and yellow pearl onions (about 2 1/2 cups)
3 tbsp unsalted butter
1 tbsp olive oil
1/4 cup loosely packed fresh flat-leafed parsley leaves, washed well, dried, and chopped
freshly ground black pepper

Directions:

Preheat oven to 425°F.
Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
Serve beets with other vegetables (but do not toss together).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2804.48 Kcal (11742 kJ)
Calories from fat	1305.63 Kcal
		% Daily Value*
Total Fat	145.07g	223%
Cholesterol	91.59mg	31%
Sodium	1001.95mg	42%
Potassium	3720.25mg	79%
Total Carbs	306.62g	102%
Sugars	187.86g	751%
Dietary Fiber	39.2g	157%
Protein	81.56g	163%
Vitamin C	121.9mg	203%
Vitamin A	2.2mg	74%
Iron	8.4mg	46%
Calcium	350.6mg	35%

Amount Per 100 g
Calories	17.11 Kcal (72 kJ)
Calories from fat	7.97 Kcal
		% Daily Value*
Total Fat	0.89g	223%
Cholesterol	0.56mg	31%
Sodium	6.11mg	42%
Potassium	22.7mg	79%
Total Carbs	1.87g	102%
Sugars	1.15g	751%
Dietary Fiber	0.24g	157%
Protein	0.5g	163%
Vitamin C	0.7mg	203%
Iron	0.1mg	46%
Calcium	2.1mg	35%

* 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.

Tastes

salty
savory
bitter
sweet

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