TURNIPS WITH CARROTS

Turnips With Carrots image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 small to medium-size white turnips, about 3/4 pound
2 dozen baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley

Steps:

Peel the turnips and cut them into quarters.
Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 11 grams, TransFat 0 grams