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My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it...they love the drizzle of maple syrup! It's a tasty way to introduce kids to turnips, rutabaga and parsnips, too. —Kelli Ritz Innisfail, Alberta
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 3/4 cup equals 92 calories, 1 g fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 starch.
Originally published as Maple-Ginger Root Vegetables in Taste of Home June/July 2007, p31
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Reviewed on Nov. 25, 2010 by baboonefrancis
These tasted great! I served them with a turkey dinner ... added the leftover veggies (cut in small pieces) to the turkey soup the next day ... they added great flavour to the soup.
Reviewed on Nov. 05, 2010 by historygal22
Yum! Made almost as directed except substituted gold potatoes for the turnips and rutabaga. Also left out the red onion and added several cloves of minced garlic. Paired this with a venison roast and it stole the show! The vegetables had just the right hint of sweet and absolutely melted in your mouth. Will be enjoying this all winter long!
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