Linda McC: Oven-Roasted Vegetable Chips with Whole Garlic

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Oven-Roasted Vegetable Chips with Whole Garlic

 

Recipe By :Linda McCartney

Serving Size : 3 Preparation Time :0:20

Categories : Accompaniment Baking

Savoury Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 lg parsnip

1 lg turnip

1 lg beetroot

1 sm fennel bulb

1 med celeriac -- peeled

3 tbsps olive oil -- (3-4 tbsp)

12 clove garlic -- (12-16 cloves)

sea salt and black pepper -- to taste

 

Scrub the root vegetables thoroughly but leave them unpeeled. Cut them into

chips. Transfer to a large bowl and toss with the olive oil and garlic

until well coated. Season with salt and pepper.

 

Spread the vegetables evenly on a baking tray in a single layer. Roast at

220ºC/425ºF/gas 7 for 20-25 minutes until they are crisp and tender, turning

from time to time so that they brown all over. Serve hot.

 

Cuisine:

" U.S.A. "

Source:

" Linda McCartney On Tour "

Copyright:

" 1998 "

T(Cooking Time):

" 0:25 "

 

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Per Serving (excluding unknown items): 263 Calories; 14g Fat (46.0% calories

from fat); 4g Protein; 33g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

151mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Vegetable; 2 1/2 Fat.

 

 

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