Recipe: Baked Sweet Root Combo
Spring may be on its way where you are (though no sign around here), but I’m still in winter mode when it comes to cooking. That’s why this recipe from PCC Natural Markets is so appealing right now. It uses root veggies in a simple but yummy combination and as a bonus, the execution couldn’t be easier!
Baked Sweet Root Combo
Serves 4.
Choose organic and local ingredients when available.
1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips
How-to
Combine 1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips (any roots, peeled if waxed, or if not organic).
Place in lightly oiled non-stick casserole, partially covered with apple cider (or half water). Add light sprinkle of allspice and cinnamon (or freshly grated ginger root), and bake in pre-heated oven at 350°F until tender, usually 30-45 minutes.
Sweet potatoes or yams substitute beautifully for carrots. Experiment!
Recipe by Goldie Caughlan, former PCC Nutrition Education Manager
Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.
