| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot07 | 6 | servings |
INGREDIENTS
| 1/2 | lb | Parsnips; peeled, and |
| ; cut rough 1. chunks | ||
| 1/2 | lb | Celery root; peeled, and |
| ; cut rough 1. chunks | ||
| 1/2 | lb | Beets; boiled, skin |
| Removed; and cut rough 1. chunks | ||
| 1/2 | lb | Rutabaga; peeled, and |
| ; cut rough 1. chunks | ||
| 1/2 | lb | Butternut or other firm squash; peeled, and |
| ; cut rough 1. chunks | ||
| 1 | Onion; coarsely chopped | |
| 2 | Garlic cloves; finely chopped | |
| 1/2 | bn | Fresh oregano; leaves only, coarsely chopped |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
INSTRUCTIONS
Preheat the oven to 450 degrees. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-26-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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