Baked Root Vegetables

Name: Baked Root Vegetables
Ingredients: 4 ounces turnip; 4 ounces parsnip; 4 ounces sweet potato; 4 ounces new potatoes fingerling; 1 Granny Smith apple small; salt; black pepper; 1 cup apple juice or cider or more if needed; 1 allspice; 1 Old Bay Seafood Seasoning; 1/2 teaspoon herbs mixed, optional; 3 tablespoons buttermilk; 5 tablespoons fat free half and half; 4 tablespoons fat-free Parmesan cheese; fresh parsley chopped, optional garnish; 16 ounces spinach wilted; 4 eggs hard-boiled

17 ingredients

1 steps

Ingredients

4 ounces turnip
4 ounces parsnip
4 ounces sweet potato
4 ounces new potatoes fingerling
1 Granny Smith apple small
salt
black pepper
1 cup apple juice or cider or more if needed
1 allspice
1 Old Bay Seafood Seasoning
1/2 teaspoon herbs mixed, optional
3 tablespoons buttermilk
5 tablespoons fat free half and half
4 tablespoons fat-free Parmesan cheese
fresh parsley chopped, optional garnish
16 ounces spinach wilted
4 eggs hard-boiled

Directions

1

["Peel vegetables (except new potatoes). Cut into uniform thicknesses then slice (2mm). Toss with pinch each salt and pepper. Core apple. Slice (2mm). Arrange in a casserole (see variations) with apples in the middle. Add the apple juice or cider. Sprinkle with spices. Cover and bake for 60 min at 350 degrees. Remove from the oven. Drain some of the juice, if necessary. Taste and add Fine Herbs (optional); stir. Add milk and \"cream.\"" Sprinkle with grated Parmesan cheese (do not stir) and cook to tender