Baked Root Vegetables


1 4 oz turnip
1 4 oz parsnip
4 ounces fingerling new potatoes
1 cup apple juice or cider or more if needed
1 pch Allspice
1 pch Old Bay Seafood seasoning
1/2 teaspoon mixed herbs (optional)
3 tablespoons buttermilk
5 tablespoons Fat-free half and half
4 tablespoons fat-free parmesan cheese
chopped fresh parsley optional garnish
16 ounces spinach wilted
4 eggs, hard-boiled


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." Sprinkle with grated Parmesan cheese (do not stir) and cook to tender, uncovered, about 30 m
Variations: We used a deep casserole for the test and gave the vegetables a 15 minutes jump start in the microwave. Then baked for 30 minutes at 375 degrees. We did drain some juice (reserved) before adding herbs and dairy.
The original recipe mentions a non-stick casserole (rectangular, shallow pan) and served the dish on the side, as one of many for buffet.
Serving Ideas : Wilted Spinach and hard boiled egg.
NOTES : 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.




4.0 servings


Tuesday, December 1, 2009 - 11:58pm



Related Cooking Videos