Baked Carrots, Turnips, and Rutabagas
INGREDIENTS:
1/2 c Onions, chopped
2 tb Vegetable Broth
4 md Carrots, peeled, julienned
4 md Potatoes, peeled, julienned
Salt And Pepper, to taste
Nutmeg, grated, for garnish
1 c Milk, Skim
1/2 c Onions, chopped
2 tb Vegetable Broth
4 md Carrots, peeled, julienned
4 md Potatoes, peeled, julienned
Salt And Pepper, to taste
Nutmeg, grated, for garnish
1 c Milk, Skim
In pan, saute onions in the vegetable broth. Place half of carrots in a casserole dish that has been sprayed with non-stick cooking spray. Top with half of the potatoes and all of the onions. Sprinkle with salt, pepper and nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid is absorbed. NOTES : Makes: 4-5 servings