Baked Root Vegetables
The recipe Baked Root Vegetables can be made in around 45 minutes.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 pch Allspice
- 3 tablespoons buttermilk
- 1 cup apple juice or cider or more if needed
- 4 eggs, hard-boiled
- 5 tablespoons Fat-free half and half
- 4 tablespoons fat-free parmesan cheese
- 4 ounces fingerling new potatoes
- 1 small Granny Smith apple
- 1/2 teaspoon mixed herbs (optional)
- 1 pch Old Bay Seafood seasoning
- chopped fresh parsley optional garnish
- 1 4 oz parsnip
- rutabaga OR
- salt and black pepper
- 16 ounces spinach wilted
- 1 4 oz sweet potato
- 1 4 oz turnip
- sweet winter squash
Instructions:
- 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."
- Bake a variety of root vegetables with a tart apple.
- Add another vegetable: bitter rutabaga or sweet winter squash.
- Served with spinach and hard boiled egg. saved the juice from the veg. Will combine with the leftover, puree and make soup.Do not stir the cheese into the casserole. It won't be a "pretty sight" - The low and non fat cheeses don't really melt.
