| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | 16-oz baby carrots rinsed | |
| 1 | Parsnip, peeled and cut | |
| into 1/2-inch diagonal | ||
| slices | ||
| 1 | Leek, trimmed washed | |
| thoroughly cut into | ||
| 1-inch | ||
| lengths | ||
| 4 | Cloves garlic, bruised with | |
| side of knife | ||
| 2 | T | Extra-virgin olive oil |
| 1 | Zucchini, trimmed halved | |
| lengthwise and cut into | ||
| 1/2-inch pieces | ||
| Salt, freshly ground black | ||
| pepper |
INSTRUCTIONS
Combine carrots, parsnip, leek, garlic and olive oil in a 13-by-9-inch baking dish. Stir to coat evenly with oil. Bake at 400 degrees, stirring occasionally, until carrots are almost tender and beginning to brown, about 35 minutes. Stir in zucchini and bake 10 minutes longer. Season to taste with salt and freshly ground pepper. Serve with "Bulgur and Garbanzo Bean Pilaf" (see recipe). Makes 4 servings. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 212.4mg
Potassium: 482.6mg
Carbohydrates: 25.3g
Fiber: 8.4g
Sugar: 2.2g
Protein: 8.6g