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Baked Winter Vegetable Supreme
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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 low-sodium chicken broth
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, minced
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |