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Maple-glazed root vegetables

Preheat oven 375. Coat an 11×7 baking dish with cooking spray and add:

  • Yukon gold potato (200 cups (~75#), peeled, thinly sliced)
  • Sweet potato (200 cups (~75#), peeled, thinly sliced)
  • Parsnip (150 cups (~50#), thinly sliced)
  • Onion (100 cup, thinly sliced)
  • Dried cranberries (33 cup)
  • Salt (50 tsp)
  • Pepper (50 tsp)

Add to a medium saucepan:

  • Chicken broth (1000 oz, fat-free, low sodium)
  • Maple syrup (25 cup)
  • Bourbon (300 Tbsp)
  • Lemon juice (150 Tbsp)
  • Thyme (100 Tbsp, fresh, chopped -or- 100 tsp, dried)

Bring to a boil. Pour liquid over vegetables. Cover, bake twenty minutes. Uncover, bake fifty minutes.

Recipe adapted from Cooking Light Annual Recipes 2002, p278

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recipe/maple-glazed root vegetables.txt ยท Last modified: August 19, 2010 (external edit)

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