MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Roasted Root Vegetables
Categories: Vegetables
Yield: 10 Servings
1 lb Baby carrots with tops,
- trimmed and peeled
1 lb Parnsips, peeled
1 tb Oil
3 cl Garlic; thin sliced
8 oz Cipollini onions; peeled
Salt & ground black pepper
Split large carrots in half lengthwise. Quarter parsnips
lengthwise. In a Dutch oven bring salted water to
boiling. Add carrots and parsnips and simmer 5 minutes;
drain.
In a very large skillet, heat oil over medium heat. Add
garlic and cook 30 seconds or until fragrant and
beginning to brown. Add carrots, parsnips, and cipollini
onions to skillet. Cook and stir for 5 minutes or until
coated in oil and beginning to soften. Sprinkle with salt
and pepper. (Vegetables will continue to cook when
roasting with the turkey.)
Makes 10 to 12 servings.
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
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