Ingredients
- 1 whole garlic clove bulb
- 3 tablespoons essential olive oil, divided
- 1 pound fresh beets
- 3 medium parsnips
- 2 small rutabagas
- 2 medium turnips
- 4 medium carrots
- 2 large red onions, reduce wedges
- 1 teaspoon salt
- 15 whole peppercorns
- 3 bay leaves
- 1/2 cup white-colored wine or vegetable broth
- 1/2 cup vegetable broth
- two tablespoons butter
Dietary Details
3/4 cup: 117 calories, 5g fat (2g saturated fats), 5mg cholesterol, 279mg sodium, 17g carb (7g sugars, 4g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.
Directions
- Preheat oven to 400. Remove papery outer skin from garlic clove (don't peel or separate cloves). Cut fill up garlic clove bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil.
- Peel the beets, parsnips, rutabagas, turnips and carrots reduce 2-in. pieces. Devote a sizable bowl add some onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat.
- Transfer to 3 greased 15x10x1-in. baking pans. Place garlic clove on among the pans.
- Bake 35 minutes or until garlic clove is softened, stirring once. Remove garlic clove put aside to awesome. Drizzle wine and broth over vegetables. Bake 20-half an hour or until vegetables are tender. Squeeze softened garlic clove over vegetables us dot with butter. Transfer to some serving platter. Yield: 13 servings (3/4 cup each).
Initially printed as Root for Winter Vegetables in Taste of Home December/The month of january 2011, p103