Baked Carrots, Turnips, and Rutabagas
Try this Baked Carrots, Turnips, and Rutabagas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
baked
carrots
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 md rutabaga; quartered
- 1 tb apple juice concentrate
- 1 tb honey or brown sugar
- 2 lg carrots; quartered (i sliced
- 1 md turnip; quartered
- 1 ts lemon rind grated
- 1/4 c dry sherry or veggie broth;
- Carbohydrate 64.568541 g
- Cholesterol 0 mg
- Fat 3.68863 g
- Fiber 15.4573398247823 g
- Protein 6.820896 g
- Saturated Fat 1.4140007 g
- Serving Size 1 1 Serving (682g)
- Sodium 483.4763 mg
- Sugar 49.1112011752177 g
- Trans Fat 1.6094276 g
- Calories 296 calories
Hi, all. Im 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 theyre 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 40-50 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
