Baked Root Vegetables
- 4 ounces turnip
- 4 ounces parsnip
- 4 ounces sweet potato
- 4 ounces new potatoes fingerling
- 1 Granny Smith apple small
- salt
- black pepper
- 1 cup apple juice or cider or more if needed
- 1 allspice
- 1 Old Bay Seafood Seasoning
- 1/2 teaspoon herbs mixed, optional
- 3 tablespoons buttermilk
- 5 tablespoons fat free half and half
- 4 tablespoons fat-free Parmesan cheese
- fresh parsley chopped, optional garnish
- 16 ounces spinach wilted
- 4 eggs hard-boiled
- Peel vegetables (except new potatoes). Cut into uniform thicknesses then slice (2mm). Toss with pinch each salt and pepper. Core apple. Slice (2mm). Arrange in a casserole (see variations) with apples in the middle. Add the apple juice or cider. Sprinkle with spices. Cover and bake for 60 min at 350 degrees. Remove from the oven. Drain some of the juice, if necessary. Taste and add Fine Herbs (optional); stir. Add milk and "cream." Sprinkle with grated Parmesan cheese (do not stir) and cook to tender, uncovered, about 30 m
- Variations: We used a deep casserole for the test and gave the vegetables a 15 minutes jump start in the microwave. Then baked for 30 minutes at 375 degrees. We did drain some juice (reserved) before adding herbs and dairy.
- The original recipe mentions a non-stick casserole (rectangular, shallow pan) and served the dish on the side, as one of many for buffet.
parsnip, sweet potato, salt, black pepper, apple juice, allspice, bay seafood seasoning, herbs mixed, buttermilk, parmesan cheese, parsley, eggs
Taken from www.yummly.com/recipe/Baked-Root-Vegetables-1648160 (may not work)