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CATEGORY CUISINE TAG YIELD
12 Servings

INGREDIENTS

4 Carrot; cut into chunks
3 Stalks celery; trimmed and sliced
1 lb Potatoes; Yukon Gold, quatered
1 lg Red onion; cut into wedges
10 Cloves garlic; peeled
2 tb Lemon juice
1 ts Orange peel; grated
1/2 ts Salt
1/4 ts Black pepper

INSTRUCTIONS

Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together
remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours,
turning occasionally, until tender.
NOTES : 2.2% CFF
Recipe by: Woman's Weekly Magazine - adapted
Posted to fatfree digest by Lisa <lisap@bc.sympatico.ca> on Apr 27, 1998

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