| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Side dishes, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chicken broth |
| 2 |
tb |
Basil oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/4 |
lb |
Red potatoes; cut in 1" pieces |
| 1/2 |
lb |
Turnip; peeled and cubed |
| 1/2 |
lb |
Parsnip; peeled and cubed |
| 1/2 |
lb |
Carrots; peeled and cut 1" |
| 3/4 |
lb |
Boiling onions; peeled |
INSTRUCTIONS
Preheat oven to 400 F.
Combine first 4 ingredients in a large bowl. Add vegetables and toss well.
Spoon mixture into a shallow roasting pan coated with cooking spray. Bake,
uncovered, at 400 F. for 35 minutes or until tender, stirring occasionally.
Serving = one cup
Recipe by: Weight Watcher's Magazine, '97 Posted to MC-Recipe Digest V1
#670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
A Message from our Provider:
“God weeps for you”