Baked Carrots, Turnips, And Rutabagas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | Carrots, quartered I sliced | |
| them. | ||
| 1 | Turnip, quartered | |
| 1 | Rutabaga, quartered | |
| 1/4 | c | Dry sherry or veggie broth |
| I used the broth. | ||
| 1 | T | Apple juice concentrate |
| 1 | T | Honey or brown sugar |
| 1 | t | Grated lemon rind |
INSTRUCTIONS
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@ucdavis.edu> on Dec 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 81.8mg
Potassium: 238.3mg
Carbohydrates: 8.2g
Fiber: 2.2g
Sugar: 4.8g
Protein: 1.1g