Name: Baked Carrots, Turnips, and Rutabagas
Ingredients: 2 lg Carrots; quartered (I sliced them.); 1 md Turnip; quartered; 1 md Rutabaga; quartered; 1/4 c Dry sherry or veggie broth; (I used the broth.); 1 tb Apple juice concentrate; 1 tb Honey or brown sugar; 1 ts Grated lemon rind

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CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian		1	Servings

INGREDIENTS

2	lg	Carrots; quartered (I sliced them.)
1	md	Turnip; quartered
1	md	Rutabaga; quartered
1/4	c	Dry sherry or veggie broth; (I used the broth.)
1	tb	Apple juice concentrate
1	tb	Honey or brown sugar
1	ts	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"
<[email protected]> on Dec 18, 1997

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