Related recipes: Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Fall, Garlic, Herbs, Potatoes, Side Dishes, Soy-Free, Turnips, Vegan, Vegetarian, Wheat-Free
This recipe goes beyond French fries. Roasting rather than frying the potatoes lends flavor without adding excess fat calories.
Preparation facts
Cooking Time: 1 hr 30 min
Prep Time: 10 minutes
Total Time: 1 hr 40 min
Yield: 4 servings
Ingredients
3 turnips, peeled and cubed
3 russet potatoes, scrubbed and cubed
2 cloves garlic, chopped
4 Tbs (60mL) olive oil
1 tsp (2g) dried rosemary
Salt and pepper to taste (sea salt if on a corn-free diet*)
Directions
Heat oven to 375°F (190°C). Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper. Scatter vegetables in a single layer on a cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
