Ice Navets
- Total time
- 1 h 15
- servings
- 4 servings
- Dish type
- Dessert
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Prep
30 min
Cook
45 min
Total time
1 h 15
Ingredients
Ingredients
- 1 kg 1 kg New Navet(s)
- 60 g 60 g Butter
- 1 c. à soupe 1 tbsp Sugar powder
- 1 c. à soupe 1 tbsp. Wine
- 1 c. à soupe 1 tbsp. chopped parsley
- Salt
- Pepper
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Method
- 1
Wash the turnips vigorously under running water without peeling them in case their skin is fine.
- 2
Clean up and cut off the fans. Sciss them if they're a little fat.
- 3
Drain them just 5 min in simmering water and drain.
- 4
Use a casserole to melt half the butter.
- 5
Add the turnips and let them blond lightly on all sides over high heat, then reduce the temperature.
- 6
Pour 3 glasses of hot water.
- 7
Sprinkle with salt and pepper.
- 8
Cover and simmer over very low heat for 40 min.
- 9
Try the turnips when they are "al dente".
- 10
Replace the broth with the remaining butter and melt it.
- 11
Add the turnips and add sugar.
- 12
Leave to brown slightly.
- 13
Pour a few drops of vinegar and mix.
- 14
Shake the casserole to coat all turnips well.
- 15
Finish the preparation with chopped herbs.
Nutrition
- calories
- 120 kcal
- fatContent
- 6 g
- fiberContent
- 4 g
- sugarContent
- 5 g
- sodiumContent
- 100 mg
- proteinContent
- 2 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 15 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 2 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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