Name: Slow Roasted Vegetable
Ingredients: 4 Carrot; cut into chunks; 3 Stalks celery; trimmed and sliced; 1 lb Potatoes; Yukon Gold, quatered; 1 lg Red onion; cut into wedges; 10 Cloves garlic; peeled; 2 tb Lemon juice; 1 ts Orange peel; grated; 1/2 ts Salt; 1/4 ts Black pepper

The fool’s attention wanders, never focused on wisdom (Pr. 17:24). He ignores all consequences (Pr. 9). He is persuaded that his way is the right way, so there is no reason to listen to others (Pr. 14:12; 28:26). He thinks he will always get away with it, but he will be exposed (Pr. 15:3). He goes with his feelings, not realizing that they can mislead (Pr. 14:8). Of course, the fool feels the consequences of his behavior at times, and he might even have glimpses into how he has brought pain on others (Pr. 17:25), but consequences are no deterrent (Pr. 27:22). The destructive pattern is repeated because folly is enjoyed (Pr. 26:11).

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
			12	Servings

INGREDIENTS

4		Carrot; cut into chunks
3		Stalks celery; trimmed and sliced
1	lb	Potatoes; Yukon Gold, quatered
1	lg	Red onion; cut into wedges
10		Cloves garlic; peeled
2	tb	Lemon juice
1	ts	Orange peel; grated
1/2	ts	Salt
1/4	ts	Black pepper

INSTRUCTIONS

Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together
remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours,
turning occasionally, until tender.
NOTES : 2.2% CFF
Recipe by: Woman's Weekly Magazine - adapted
Posted to fatfree digest by Lisa <lisap@bc.sympatico.ca> on Apr 27, 1998

A Message from our Provider:

“Don’t put a question mark where God puts a period.”