Date: Mon, 27 Apr 1998 02:02:00 -0700 (PDT)
From: Lisa (lisap@bc.sympatico.ca)
* Exported from MasterCook II *
Slow Roasted Vegetable
Recipe By : Woman's Weekly Magazine - adapted
Serving Size : 12 Preparation Time :1:35
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each carrot -- cut into chunks
3 stalks celery -- trimmed and sliced
1 pound potatoes -- Yukon Gold, quatered
1 large red onion -- cut into wedges
10 cloves garlic -- peeled
2 tablespoons lemon juice
1 teaspoon orange peel -- grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together
remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5
hours, turning occasionally, until tender.
kwvegan vegan