Baked Winter Vegetable Supreme

Name: Baked Winter Vegetable Supreme
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 14 servings.
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

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

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.