TURNIPS PAYSANNE

4 white turnips
2 celery sticks, sliced
2 large carrots, sliced
1 large garlic clove, chopped
1 onion, chopped
8 oz. chicken stock
4 Tbsp. chopped fresh parsley
1/2 Tbsp. butter or margarine
Salt and freshly ground pepper

Peel and dice turnips. In heavy saucepan, combine turnip, celery, carrots, garlic, onion and stock. Bring to a boil; cover and simmer until vegetables are tender, about 20 minutes.

Uncover and cook until liquid has reduced to a glaze. Sprinkle with parsley, butter, and salt and pepper to taste.

Each of the six servings contains 53 calories and 2 grams of fat.

Source: American Institute for Cancer Research