Baked Winter Vegetable Supreme Recipe

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Baked Winter Vegetable Supreme Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

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.
Originally published as Baked Winter Vegetable Supreme in Low-Fat Country Cooking 1997

Nutritional Facts

3/4 cup: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 99mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 2g protein.

  • 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
  1. 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.
Originally published as Baked Winter Vegetable Supreme in Low-Fat Country Cooking 1997

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