Crunchy Beans with Turnips
Yield
4 servingsPrep
5 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
turnip
sliced 1/4 inch thick |
|
| 3 | ounces |
lima beans
cooked |
|
| 2 | tablespoons |
chives
minced |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
soy oil
|
* |
| 1 ½ | ounces |
walnuts
chopped |
|
| 3 | ounces |
soybean sprouts
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
turnip
sliced 1/4 inch thick |
|
| 86.7 | ml/g |
lima beans
cooked |
|
| 3E+1 | ml |
chives
minced |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
soy oil
|
* |
| 43.3 | ml/g |
walnuts
chopped |
|
| 86.7 | ml/g |
soybean sprouts
|
* |
Directions
Preheat oven to 375℉ (190℃).
Lightly grease 4x8 inch baking pan with soy oil.
Steam turnips. Combine lima beans, chives, curry, soy sauce, salt and soy oil in a blender with 2 ounces water.
Purée until smooth. Combine all ingredients together and mix well.
Transfer to baking pan and cook for 15 minutes.
