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roasted winter veg and garlic

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* Exported from MasterCook *

 

Roasted Winter Vegetables and Whole Garlic

 

Recipe By :American Medical Association

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 pound slender carrots (8/lb) -- peeled, cut in 2-inch pieces

1 pound white turnips (4/lb) -- peeled, cut in 2-inch chunks

1 pound winter squash such as Hubbard or butternut -- peeled,

cut in 2-inch chunks

2 tablespoons olive oil

1 teaspoon dried thyme or

2 tablespoons chopped fresh thyme

Salt and freshly ground black pepper -- to taste

1 whole head of garlic

 

Preparation time: 25 minutes

Cooking 0 minutes time: 50-6

 

Preheat oven to 400F. In a large, shallow roasting pan, combine the carrots,

turnips and squash. Drizzle with the olive oil and sprinkle with the dried thyme

(if using fresh thyme, add later in recipe), salt and pepper and toss until the

vegetables are well-coated with oil. Break the garlic into individual cloves,

removing and discarding as much of the excess papery outer skin as possible. Add

to the roasting pan and toss with the vegetables.

 

Roast the vegetables, uncovered, for 10 minutes. Reduce heat to 350F and

continue to cook, stirring once or twice until the vegetables are tender and

lightly caramelized, 40 to 50 minutes. If using fresh thyme, sprinkle it over

the vegetables during the last 5 minutes of cooking. Season to taste with

additional salt and pepper before serving. Squeeze the garlic out of its skin

and combine it with the other vegetables

 

--From the American Medical Association's " Family Health Cookbook " (Pocket

Books, $30)

--featured in accessatlanta 1999-Ja

 

 

 

Source:

" American Medical Association's Family Health Cookbook "

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

 

Per Serving (excluding unknown items): 124 Calories; 5g Fat (32.8% calories from

fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 69mg

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

 

 

Nutr. Assoc. : 260 5370 5614 0 2130706543 0 0 3506

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