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Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:6Yield:6 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:6Yield:6 servings, about 1/2 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings, about 1/2 cup each
Yield:
6 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundsweet potatoes, peeled and diced8ouncesturnips(about2medium),peeled and diced3large clovesgarlic30fresh sage leaves, divided(12left whole, the rest cut into strips)2tablespoonsbutter1teaspoonkosher or sea salt½teaspooncoarsely cracked pepper
Cook Mode(Keep screen awake)
Ingredients
1poundsweet potatoes, peeled and diced
8ouncesturnips(about2medium),peeled and diced
3large clovesgarlic
30fresh sage leaves, divided(12left whole, the rest cut into strips)
2tablespoonsbutter
1teaspoonkosher or sea salt
½teaspooncoarsely cracked pepper
DirectionsPlace potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.Originally appeared: EatingWell Magazine, November/December 2010
Directions
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Originally appeared: EatingWell Magazine, November/December 2010
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Nutrition Facts(per serving)88Calories4gFat12gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
