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Baked Winter Vegetable Supreme Recipe

This is such a delicious side dish utilizing tasty winter vegetables. Serve it at any get-together; it is sure to be a hit.—Pearl Wright, Waterdown, Ontario

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Baked Winter Vegetable Supreme Recipe

Prep: 15 min. Bake: 70 min.

Yield: 14 Servings

15 70 85

Ingredients

2 pounds turnips
1 pound carrots
1 pound parsnips
2 medium kohlrabi (1 pound)
3 tablespoons minced fresh parsley
1/8 teaspoon pepper
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
3/4 cup reduced-sodium chicken broth
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, minced

Directions

Peel and slice turnips, carrots, parsnips and kohlrabi into 1/4-in. julienne strips. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with parsley, pepper and tarragon. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 77 calories, trace fat (trace saturated fat), 0 cholesterol, 99 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein.

Originally published as Baked Winter Vegetable Supreme in Low-Fat Country Cooking