Peas and Turnips with Bacon and Dill Butter |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 to 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 tablespoons (1 stick) butter, room temperature | 4 tablespoons chopped fresh dill | 8 bacon slices, chopped |
| 1-1/4 pounds turnips, peeled, cut into 1/2-inch cubes (about 4 cups) | 1 16-ounce bags frozen petite peas, thawed | |
| 1 | Mix 6 tablespoons butter and 3 tablespoons dill in small bowl to blend. Season with salt and pepper. |
| 2 | Saute bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. |
| 3 | Melt remaining 2 tablespoons butter in large nonstick skillet over medium-high heat. Add turnips and saute until tender and golden, about 9 minutes. Add peas and dill butter and stir until peas are heated through, about 3 minutes. Stir in bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon dill and serve. |