| 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
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