Atkins Vegetable Recipes

Ingredients:

1 1/2 lb turnip, peeled, 1/2in cubes
1 tbsp butter
1 packet Splenda
1/2 tsp salt
3 tbsp cream, heavy
1/4 tsp pepper

Instructions:

If you've never had turnips this way before, you're in for a treat. A small
amount of cream and a dash of sugar substitute mellow their piquant
flavor, producing a mild and pleasing side dish.

1. Place turnips in a large skillet. Add 1/3 cup water and butter to the
skillet. Sprinkle turnips with sugar substitute and salt. Cover skillet and
cook turnips over medium heat 15 minutes, until tender.

2. Uncover skillet and continue cooking until all the water is evaporated.
Stir in cream; cook until cream thickens slightly and turnips are evenly
coated, about 3 minutes. Add pepper before serving.


Prep time: 20 minutes Bake/Cook time: 20 minutes

Carbohydrates: 8.5 grams Net Carbs: 5 grams Fiber: 3.5 grams

Protein: 1.5 grams Fat: 8 grams Calories: 106

NYC Nutrition Analysis (per serving or yield unit):
water=163.3 g; calories=110.5; protein=1.81 g; total fat=7.21 g;
carbohydrate=11.25 g; dietary fiber=3.1 g; ash=2.08 g; calcium=59.91 mg;
phosphorus=53.99 mg; iron=0.56 mg; sodium=442.3 mg; potassium=336 mg;
magnesium=19.84 mg; zinc=0.49 mg; copper=0.15 mg; manganese=0.24 mg;
vitamin A=274.1 IU; vitamin E=0.18 mg ATE; thiamin=0.07 mg; riboflavin=0.06
mg; niacin=0.69 mg; pantothenic acid=0.37 mg; vitamin B6=0.16 mg;
folate=25.2 ug; vitamin B12=0.02 ug; vitamin C=35.81 mg; saturated fat=4.4
g; monounsaturated fat=2.04 g; polyunsaturated fat=0.35 g;
cholesterol=23.19 mg; selenium=1.29 ug; refuse=17.38%; %cal as
carb:prot:fat=38:6:55; WW Pts=2.2; (complete analysis)

Servings: 4