Baked Sweet Root Combo

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

  • 1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips Add to list

Preparation

Combine 1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips (any roots, peeled if waxed, or if not organic).

Place in lightly oiled non-stick casserole, partially covered with apple cider (or half water). Add light sprinkle of allspice and cinnamon (or freshly grated ginger root), and bake in pre-heated oven at 350°F until tender, usually 30-45 minutes.

Sweet potatoes or yams substitute beautifully for carrots. Experiment!

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: carrots, cruciferous vegetables, parsnips, turnips, yams

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