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Baked Carrots, Turnips, and Rutabagas

I had this for dinner and it was wonderful!  This is modified from
Vegetarian Times, January, 1997.

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 Cup dry sherry or vegetable broth
1 Tablespoon apple juice concentrate or apple sauce
1 Tablespoon honey, maple syrup, or brown sugar
1 teaspoon grated lemon rind

Preheat oven to 350 degrees.  Arrange carrots, turnip, and rutabaga in
2-quart casserole dish.  In small bowl, combine remaining
ingredients.  Drizzle over vegetables.  Cover vegetables with aluminum
foil; bake 40-50 minutes.  Serve over brown rice.  Makes 2 servings of
160 calories and 1 gram of fat each.