Carrots
Baked Carrots, Turnips & Rutabagas
Posted by Carole Koch
2 large carrots, quartered
1 medium turnip, quartered
1 medium rutabaga, quartered
1/4 cup dry sherry or vegetable broth
1 tablespoon apple juice concentrate
1 tablespoon honey or brown sugar
1 teaspoon grated lemon rind
Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish. Arrange vegetables in dish. In a small bowl, combine sherry or broth, apple juice concentrate, honey or brown sugar, and lemon rind. Drizzle over root veggies. Cover with aluminum foil and bake until vegetables are tender, about 40 to 50 minutes.
Serves 4.
From fooddownunder.com, reprinted from “Vegetarian Times,” January 1997.