Recipe - Baked Carrots And Potatoes With Nutmeg

2 lg Carrots; quartered (I cut or sliced up
them.)
1 md Turnip; quartered
1 md Rutabaga; quartered
One fourth cup Dry sherry or veggie broth;
(I used the broth.)
1 tablespoon Apple juice concentrate
1 tablespoon Honey or brown sugar
1 teaspoon Grated lemon rind

Hi, all. I'm catching up on back digests and saw a recent interest in
rutabagas. I found a great recipe in the January/97 issue of Vegetarian
Times (page 49).

Note: Roots get sweeter when they're cooked slowly.

Preheat oven to 350. PAM a 2 qt. casserole dish (if necessary). Arrange
veggies in dish. In small bowl combine sherry or broth, apple juice
concentrate, honey or brown sugar, and lemon rind. Drizzle over root
veggies. Cover with aluminum foil and bake till tender, about 4050
minutes. Makes 4 servings (80 cal. each).

Posted to fatfree digest V97 #299 by "Neil C. Andrews, MD"
ncandrews@ucdavis.edu on Dec 18, 1997