Winter Vegetable Rootatouille

[Guest guest]

I can't remember if I sent this yesterday. If so, sorry about the repeat. This

cookbook has gorgeous photography but the author relys heavily on dairy

products.

 

 

* Exported from MasterCook *

 

Winter Vegetable Rootatouille

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons olive oil

1/2 pound red potatoes -- peeled and cut into 1 inch wedges

1/2 pound parsnips -- sliced

1/2 pound rutabaga -- cut into 1 inch wedges

1 cup carrots -- sliced

2 cloves garlic -- crushed

1/2 cup pitted black olives

3/4 cup canned tomatoes -- drained and chopped

2/3 cup tomato passata (think this is tomato

sauce?)

2 teaspoons chopped fresh oregano OR 1 teaspoon dried

salt and freshly ground pepper

 

In a large casserole dish, heat the olive oil and saute the root vegetables and

garlic together for 2-3 minutes over medium heat, stirring occasionally.

Add the olives and cook for 5 minutes longer, then add the tomatoes and

passata.

Cover the dish and transfer to the oven. Bake for 50 minutes, until the

vegetables are just cooked and coated in the sauce. Check the casserole from

time to time and add a liittle water or stock if it becomes too dry. Add the

oregano 5 minutes before the end of the cooking time, season, and stir.

 

 

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Per serving: 325 Calories (kcal); 22g Total Fat; (60% calories from fat); 3g

Protein; 30g Carbohydrate; 0mg Cholesterol; 246mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0