Carrot Turnip
Elevate your side dish game with this easy and flavorful Carrot Turnip recipe, a perfect blend of earthy sweetness and herbaceous charm. Featuring tender matchsticks of carrots and turnips sautéed to perfection in olive oil, garlic, and a touch of fresh thyme, this dish delivers a hearty yet elegant taste experience in every bite. The vegetables are gently steamed with a splash of water, then finished with a buttery caramelized glaze that enhances their natural flavors. Ready in just 35 minutes and with simple pantry ingredients, this versatile dish is a nutritious, gluten-free addition to weeknight dinners or holiday gatherings. Serve it alongside roasted meats, grilled fish, or hearty vegetarian dishes for a vibrant and wholesome accompaniment.
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Turnips
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Butter
- 0.25 cup Water
Instructions
Peel the carrots and turnips, then cut them into evenly sized matchsticks or small cubes for even cooking.
Mince the garlic cloves finely and set aside.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the carrots and turnips to the skillet. Toss them to coat evenly in the oil.
Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle in the fresh thyme, salt, and ground black pepper. Stir to combine.
Pour in the water, reduce the heat to low, and cover the skillet with a lid. Let the vegetables steam for about 8–10 minutes, or until they are tender but not mushy.
Remove the lid, increase the heat to medium-high, and stir in the butter. Continue cooking for 2–3 minutes to allow the water to evaporate and the vegetables to caramelize slightly.
Taste and adjust seasoning if necessary. Serve warm as a side dish to complement any main course.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
