|2 servings||calories per servings 90||protein serving 1 g||carbs per serving 15 g||total fat per serving 4 g|
Both root vegetables, carrots and turnips complement each other nicely. A touch of honey brings out the sweetness in the carrots and balances the slight heat of the turnips.
|Nutrition Facts||/ Per Serving|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||1 g|
|Total Carbohydrates||15 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Trim carrots, and halve at an angle.
• Trim turnips, and halve through the stem end.
• Zest and juice lemon.
• Pick and chop parsley leaves.
• In a large skillet with a lid, combine carrots, turnips, zest, juice, honey, butter, 1/2 teaspoon kosher salt and 3/4 cup water, and place over high heat.
• When liquid boils, reduce heat to low, cover and cook 5 minutes.
Remove lid, increase heat to medium, and cook 4-5 minutes more, or until liquid is mostly evaporated and coats the carrots.
• Remove pan from heat.
• Stir in parsley. Taste and adjust seasoning as desired with kosher salt. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...