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[Lisa <lisap@xxxxxxxxxxxxxxx>]

                    *  Exported from  MasterCook II  *

                          Slow Roasted Vegetable

Recipe By     : Woman's Weekly Magazine - adapted
Serving Size  : 12   Preparation Time :1:35

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          carrot -- cut into chunks
   3      stalks        celery -- trimmed and sliced
   1      pound         potatoes -- Yukon Gold, quatered
   1      large         red onion -- cut into wedges
  10      cloves        garlic -- peeled
   2      tablespoons   lemon juice
   1      teaspoon      orange peel -- grated
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper

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.

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NOTES : 2.2% CFF
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Cynicism is an unpleasant way of saying the truth.  - Lilliam Hellman

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