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Turnips and Beets Anna




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.
Note: “For a shortcut, substitute canned sliced beets and use frozen, thawed chopped turnips and prepare according to package directions. Combine turnips with drained beets, melted margarine, salt and pepper and nutmeg. Bake at 350 degrees F. until heated through, about 15 minutes.”



Recipe Link: http://communities.msn.com/recipesfornoncooks/vegetables.msnw

List of Ingredients




2 cups reduced-sodium chicken broth

2 cups water 4 EACH medium turnips and beets peeled and thinly sliced (about 2 cups)

1 tablespoon margarine, melted

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg


Recipe



1. Preheat oven to 325 degrees F. To prepare beets, simmer for about 1 hour. Drain and rinse in cold water. Rub off peels with paper towels. Slice thin.

2. In a medium saucepan, combine broth and water. Bring mixture to a boil over high heat. Add turnips; simmer until just tender, about 7 minutes. Drain turnips in a colander.

3. Arrange turnips and beets in circles, overlapping slightly in a small shallow baking dish. Drizzle with margarine. Sprinkle with salt, pepper and nutmeg.

4. Bake casserole until turnips are tender and casserole is golden, about 30 minutes. Slice casserole into wedges. Serve immediately.

Serves 6
Calories 63
Fat 3 g
Cholesterol 0 mg
Sodium 401 mg