EATING SALT RECIPES

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ROASTED SALT-&-VINEGAR TURNIPS RECIPE | EATINGWELL



Roasted Salt-&-Vinegar Turnips Recipe | EatingWell image

In this healthy root vegetable recipe, we take the flavor of salt-and-vinegar chips and apply them to turnips. We found that simmering the turnips with vinegar before roasting infuses the flavor throughout. Try this technique with other root vegetables and potatoes too.

Provided by Julia Clancy

Categories     Healthy Vegan Vegetable Side Dish Recipes

Total Time 50 minutes

Number Of Ingredients 6

1?½ pounds turnips, peeled and cut into 1-inch wedges
3 cups water
½ cup malt or cider vinegar plus 1 tablespoon, divided
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
1?½ teaspoons chopped fresh chives

Steps:

  • Preheat oven to 450 degrees F.
  • Combine turnips, water and 1/2 cup vinegar in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the turnips are just fork-tender, about 10 minutes. Drain and pat dry.
  • Transfer the turnips to a large bowl and toss with oil and 1/4 teaspoon salt. Spread out on a large rimmed baking sheet. Roast, stirring once, until golden brown, 20 to 25 minutes.
  • Toss the turnips with the remaining 1 tablespoon vinegar and 1/4 teaspoon salt and serve topped with chives.

Nutrition Facts : Calories 101.7 calories, CarbohydrateContent 8.9 g, FatContent 7.1 g, FiberContent 2.5 g, ProteinContent 1.3 g, SaturatedFatContent 1 g, SodiumContent 388.3 mg, SugarContent 5.2 g

SALT & PEPPER PRAWNS RECIPE | EATINGWELL



Salt & Pepper Prawns Recipe | EatingWell image

Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Recipes

Total Time 35 minutes

Number Of Ingredients 13

¼ cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced (about 1/2 head)
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour, or cornstarch (see Ingredient note)
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder, (see Ingredient note)
1 1/3 pounds raw shrimp, (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Steps:

  • Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
  • Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Nutrition Facts : Calories 293.9 calories, CarbohydrateContent 20.1 g, CholesterolContent 187.5 mg, FatContent 13.6 g, FiberContent 2.9 g, ProteinContent 23.2 g, SaturatedFatContent 1.6 g, SodiumContent 1177.3 mg, SugarContent 4.6 g

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