• BH&G 3381

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:01:02 2021
    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

    MMMMM

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