Baked carrots, turnips, and rutabagas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Carrots; quartered (I sliced them.) |
| 1 | medium | Turnip; quartered |
| 1 | medium | Rutabaga; quartered |
| ¼ | cup | Dry sherry or veggie broth; (I used the broth.) |
| 1 | tablespoon | Apple juice concentrate |
| 1 | tablespoon | Honey or brown sugar |
| 1 | teaspoon | Grated lemon rind |
Directions
Hi, all. I'm catching up on back digests and saw a recent interest in rutabagas. I found a great recipe in the January/97 issue of Vegetarian Times (page 49).
Note: Roots get sweeter when they're cooked slowly.
Preheat oven to 350. PAM a 2 qt. casserole dish (if necessary). Arrange veggies in dish. In small bowl combine sherry or broth, apple juice concentrate, honey or brown sugar, and lemon rind. Drizzle over root veggies. Cover with aluminum foil and bake till tender, about 40-50 minutes. Makes 4 servings (80 cal. each).
Posted to fatfree digest V97 #299 by "Neil C. Andrews, MD" <ncandrews@...> on Dec 18, 1997