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Roast Veggies
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Roast Veggies
A) Chop and fry one onion and 1-2 garlic clove(s) in oil (I just pour
enough in to cook the onion). Once the onions are cooked,
Add 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. turmeric, 1/4 cup
currants (soak in 1/2 cup water before you chop the onion, drain most,
but not all, of the water before you add them to the onion, oil & garlic).
B) Peel and dice the following vegetables:
Carrots (4 medium), Parsnip ( one pound bag or less if not fond of parsnip), small Turnip (1/2), medium butternut squash (1/2), 1 large sweet potato. Parboil for approx. 5 minutes. I boil them in two parts: orange and white.
Combine (A) & (B) and place in covered casserole, add some of the
liquid from the parboiling, (1/2 - 3/4 cup?) and bake until tender,
Note: I parboiled them all together, not separated as suggested. They were already in the pot when I got this info!
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