Baked Carrots, Turnips, And Rutabagas

Many Christians now speak of the Bible’s metanarrative – its all-encompassing story line. In the Bible, God has revealed the story that underlies every true story, and in which every other true story finds its meaning. That is the story of God’s determination to glorify Himself by saving sinners through the atonement accomplished by His own Son. As Christ Himself made clear, every word of Scripture serves to tell this story.

Albert Mohler

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) ---------------------------------------------- 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