Date: Thu, 18 Dec 1997 12:20:12 -0800 (PST)
From: "Neil C. Andrews, MD" (email@example.com)
I found a great recipe in the January/97 issue of Vegetarian
Times (page 49).
BAKED CARROTS, TURNIPS, AND RUTABAGAS
Note: Roots get sweeter when they're cooked slowly.
2 large carrots, quartered (I sliced them.)
1 medium turnip, quartered
1 medium rutabaga, quartered
1/4 cup dry sherry or veggie broth (I used the broth.)
1 Tbsp. apple juice concentrate
1 Tbsp. honey or brown sugar
1 tsp. grated lemon rind
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).