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    Root Vegetable and Cranberry Bake


    Source of Recipe


    Cooking Light-10/01


    Recipe Introduction


    Covering the vegetables first allows them to steam and soften. Then, uncovered, they roast, which caramelizes natural sugars, concentrates flavors, and browns the dish.


    List of Ingredients


    • 2 cups thinly sliced peeled Yukon gold potato (about 3/4 pound)
    • 2 cups thinly sliced peeled sweet potato (about 3/4 pound)
    • 1 1/2 cups thinly sliced parsnip (about 1/2 pound)
    • 1 cup thinly sliced onion
    • 1/3 cup dried cranberries
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • Cooking spray
    • 1 1/4 cups fat-free, less-sodium chicken broth
    • 1/4 cup maple syrup
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • 3 tablespoons bourbon
    • 1 1/2 tablespoons fresh lemon juice
    • 1 tablespoon butter


    Instructions


    1. Preheat oven to 375 degrees.
    2. Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
    3. Combine broth and remaining ingredients in a medium saucepan; bring to a boil. Remove from heat, and pour over vegetables. Cover; bake at 375 degrees for 20 minutes. Uncover; bake an additional 50 minutes. Yield: 6 servings (serving size: about 1 cup).



 

 

 


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