© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Small rutabaga, peeled and cut into 2-1/2 x 1/4-inch strips
1 lb carrots, peeled and cut into 2-1/2 x 1/4-inch strips
1 lb parsnips, peeled and cut into 2-1/2 x 1/4-inch strips
1 lb turnips, peeled and cut into 2-1/2 x 1/4-inch strips
2 Leeks, peeled and cut into 2-1/2 x 1/4-inch pieces
1/2 c margarine
1/4 c dry vermouth
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp coriander
In large saucepan, over high heat, cook vegetables in boiling, salted water just until tender-crisp. Drain vegetables and rinse with cool water; drain on paper towels.
In two (8-inch) circular, microwave-safe serving dishes, arrange vegetable strips, spoke-fashion.
In small saucepan over medium heat, melt margarine. Add vermouth, lemon juice, salt, pepper and coriander; heat throughout.
Pour sauce over top of vegetables and cover each dish with vented plastic wrap. Microwave each dish at HIGH (100% power) 4 to 6 minutes and serve.
* For conventional oven, cover with foil and heat in 350 degree F oven 20 to 25 minutes.
Total Calories 134
Total Fat 8 g
% Daily Total Fat 53
Sodium 225 mg
Total Carbohydrates 16 g
Protein 2 g