7 Ingredients
  • 2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 1/4 cup grated Parmesan (1/2 ounce)
Nutrition
139
7% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

12% 8

Saturated

8% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 11

Fiber

17% 4

Sugars

- 9

Sugars, added

- 0

Protein

7% 3

Cholesterol

1% 2

Sodium

23% 553

Calcium

11% 114

Magnesium

7% 28

Potassium

13% 448

Iron

5% 1

Zinc

5% 1

Phosphorus

12% 87

Vitamin A

1% 9

Vitamin C

79% 48

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

5% 1

Vitamin B6

11% 0

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

7% 6
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