Caramelized Turnips |
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Submitted By: Lynn Pennec
Photo By: Lynn Pennec
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"Turnips simmer to tenderness, then are coated with butter and a little sugar and cooked to sweet perfection."
Ingredients:
3 cups diced peeled turnips
1/4 cup water
1 cube chicken bouillon |
1 tablespoon butter, or more as needed
2 tablespoons white sugar |
Directions:
| 1. | Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
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Best Ever Split Pea |
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Submitted By: DOGLOVER
Photo By: kaitlin7
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"Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage."
Ingredients:
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
1/2 tablespoon minced garlic |
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 1/2 teaspoons salt-free seasoning
blend
1 teaspoon salt |
Directions:
| 1. | In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve. |
