Baked Carrots, Turnips, And Rutabagas Recipe

• 2 lrg Carrots, quartered (I sliced them.)
• 1 med Turnip, quartered
• 1 med Rutabaga, quartered
• 1/4 c. Dry sherry or possibly veggie broth, (I used the broth.)
• 1 Tbsp. Apple juice concentrate
• 1 Tbsp. Honey or possibly brown sugar
• 1 tsp Grated lemon rind

1. Hi, all.
2. I'm catching up on back digests and saw a recent interest in rutabagas.
3. I found a great recipe in the January/97 issue of Vegetarian Times (page 49).
4. Note: Roots get sweeter when they're cooked slowly.
5. Preheat oven to 350.
6. PAM a 2 quart.
7. casserole dish (if necessary).
8. Arrange veggies in dish.
9. In small bowl combine sherry or possibly broth, apple juice concentrate, honey or possibly brown sugar, and lemon rind.
10. Drizzle over root veggies.
11. Cover with aluminum foil and bake until tender, about 40-50 min.
12. Makes 4 servings (80 cal.
13. each).

carrots, sherry, apple juice concentrate, honey, lemon rind

Taken from cookeatshare.com/recipes/baked-carrots-turnips-and-rutabagas-74172 (may not work)