Directions:
- Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice.
- Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
- To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.34 Kcal (1010 kJ) | ||
| Calories from fat | 34.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 95.45mg | 4% | |
| Potassium | 866.97mg | 18% | |
| Total Carbs | 46.59g | 16% | |
| Sugars | 21.87g | 87% | |
| Dietary Fiber | 11.04g | 44% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 134.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 44.1 Kcal (185 kJ) | ||
| Calories from fat | 6.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 6% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 3% | |
| Sodium | 17.44mg | 4% | |
| Potassium | 158.4mg | 18% | |
| Total Carbs | 8.51g | 16% | |
| Sugars | 4g | 87% | |
| Dietary Fiber | 2.02g | 44% | |
| Protein | 1g | 11% | |
| Vitamin C | 9mg | 82% | |
| Calcium | 24.6mg | 13% | |
* 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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