I had this for dinner and it was wonderful! This is modified from
Vegetarian Times, January, 1997.
BAKED CARROTS, TURNIPS, AND RUTABAGAS
2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 Cup dry sherry or vegetable broth
1 Tablespoon apple juice concentrate or apple sauce
1 Tablespoon honey, maple syrup, or brown sugar
1 teaspoon grated lemon rind
Preheat oven to 350 degrees. Arrange carrots, turnip, and rutabaga in
2-quart casserole dish. In small bowl, combine remaining
ingredients. Drizzle over vegetables. Cover vegetables with aluminum
foil; bake 40-50 minutes. Serve over brown rice. Makes 2 servings of
160 calories and 1 gram of fat each.
Enjoy!
Sheri
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