Directions:
- Cut a 12 round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
- Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1329.84 Kcal (5568 kJ) | ||
| Calories from fat | 1238.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.6g | 212% | |
|---|---|---|---|
| Cholesterol | 364.43mg | 121% | |
| Sodium | 115.45mg | 5% | |
| Potassium | 491.61mg | 10% | |
| Total Carbs | 25.11g | 8% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 2mg | 66% | |
| Iron | 0.6mg | 3% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 385.41 Kcal (1614 kJ) | ||
| Calories from fat | 358.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.88g | 212% | |
|---|---|---|---|
| Cholesterol | 105.62mg | 121% | |
| Sodium | 33.46mg | 5% | |
| Potassium | 142.48mg | 10% | |
| Total Carbs | 7.28g | 8% | |
| Sugars | 1.73g | 24% | |
| Dietary Fiber | 0.91g | 13% | |
| Protein | 1.25g | 9% | |
| Vitamin C | 10.7mg | 61% | |
| Vitamin A | 0.6mg | 66% | |
| Iron | 0.2mg | 3% | |
| Calcium | 26mg | 9% | |
* 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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