Post by chief_cook2 on Mar 11, 2003 10:31:54 GMT -6
4 cups Root vegetables (potatoes, turnips, parsnips, carrots and
rutabaga), peeled and diced
4 teaspoons Olive oil
1 teaspoon Garlic, minced
1 medium Onion, diced
Salt and pepper to taste
Pre-heat the oven to 425. Toss together all ingredients. Divide the
vegetables on four pieces of parchment (available in rolls at large
supermarkets). Fold the parchment to seal completely. Bake for 15
minutes, turn and bake for 15 minutes longer. Serve warm in the paper.
Cooking in parchment helps seal in the flavors of the vegetables.
Serves 4
rutabaga), peeled and diced
4 teaspoons Olive oil
1 teaspoon Garlic, minced
1 medium Onion, diced
Salt and pepper to taste
Pre-heat the oven to 425. Toss together all ingredients. Divide the
vegetables on four pieces of parchment (available in rolls at large
supermarkets). Fold the parchment to seal completely. Bake for 15
minutes, turn and bake for 15 minutes longer. Serve warm in the paper.
Cooking in parchment helps seal in the flavors of the vegetables.
Serves 4