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Baked Root Vegetables

 
One serving costs about $2.21

$2.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free side dish
spoonacular Score:77%

Spoonacular Score: 77%

 

Baked Root Vegetables might be just the side dish you are searching for. For $2.33 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 252 calories, 14g of protein, and 6g of fat per serving. 1 person has made this recipe and would make it again. Head to the store and pick up pch allspice, parmesan cheese, parsnip, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Maple-Baked Root Vegetables, Baked Stew with Root Vegetables, and Absolutely Delicious Baked Root Vegetables for similar recipes.

Ingredients

Servings:
1
1  allspice
allspice
3 Tbsps
3 Tbsps buttermilk
buttermilk
1 cup
1 cup dry cider
dry cider
4
4  eggs
eggs
5 Tbsps
5 Tbsps fat-free half and half
fat-free half and half
4 Tbsps
4 Tbsps fat-free parmesan cheese
fat-free parmesan cheese
4 oz
4 oz fingerling potatoes
fingerling potatoes
1 small
1 small granny smith apple
granny smith apple
0.5 tsps
0.5 tsps mixed herbs
mixed herbs
1
1  old bay seasoning
old bay seasoning
some
some fresh parsley
fresh parsley
4 oz
4 oz parsnip
parsnip
some
some rutabaga
rutabaga
some
some black salt and pepper
black salt and pepper
16 oz
16 oz spinach
spinach
4 oz
4 oz sweet potato
sweet potato
4 oz
4 oz turnip
turnip
some
some sweet winter squash
sweet winter squash
1  allspice
1
allspice
3 Tbsps buttermilk
3 Tbsps
buttermilk
1 cup dry cider
1 cup
dry cider
4  eggs
4
eggs
5 Tbsps fat-free half and half
5 Tbsps
fat-free half and half
4 Tbsps fat-free parmesan cheese
4 Tbsps
fat-free parmesan cheese
4 oz fingerling potatoes
4 oz
fingerling potatoes
1 small granny smith apple
1 small
granny smith apple
0.5 tsps mixed herbs
0.5 tsps
mixed herbs
1  old bay seasoning
1
old bay seasoning
some fresh parsley
some
fresh parsley
4 oz parsnip
4 oz
parsnip
some rutabaga
some
rutabaga
some black salt and pepper
some
black salt and pepper
16 oz spinach
16 oz
spinach
4 oz sweet potato
4 oz
sweet potato
4 oz turnip
4 oz
turnip
some sweet winter squash
some
sweet winter squash

Equipment

microwave
microwave
oven
oven
frying pan
frying pan
microwave
microwave
oven
oven
frying pan
frying pan


Instructions

  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, uncovered, about 30 m
  2. Variations: We used a deep casserole for the test and gave the vegetables a 15 minutes jump start in the microwave. Then baked for 30 minutes at 375 degrees. We did drain some juice (reserved) before adding herbs and dairy.
  3. The original recipe mentions a non-stick casserole (rectangular, shallow pan) and served the dish on the side, as one of many for buffet.
  4. Serving Ideas : Wilted Spinach and hard boiled egg.
  5. NOTES : Bake a variety of root vegetables with a tart apple. Add another vegetable: bitter rutabaga or sweet winter squash.
  6. Served with spinach and hard boiled egg. saved the juice from the veg. Will combine with the leftover, puree and make soup.
  7. Do not stir the cheese into the casserole. It won't be a "pretty sight" - The low and non fat cheeses don't really melt.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.21
Ingredient
1 allspice
3 tablespoons buttermilk
1 cup dry cider
4 eggs
5 tablespoons fat-free half and half
4 tablespoons fat-free parmesan cheese
4 ounces fingerling potatoes
1 small granny smith apple
1 old bay seasoning
some fresh parsley
4 ounces parsnip
16 ounces spinach
4 ounces sweet potato
4 ounces turnip
Price
$0.01
$0.09
$0.45
$0.96
$0.21
$0.42
$0.53
$0.45
$0.03
$0.63
$0.38
$4.05
$0.38
$0.25
$8.83

Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • In a pinch you can make your own Old Bay seasoning at home. Typical ingredients include celery salt, bay leaves, paprika, dry mustard, a bit of nutmeg, ground ginger, cloves, cardamom, and of course, salt and pepper. Experiment with whichever spices and herbs you have on hand until you find a ratio you like.

Disclaimer

Nutritional Information

Quickview
241 Calories
13g Protein
5g Total Fat
31g Carbs
36% Health Score
Limit These
Calories
241
12%

Fat
5g
9%

  Saturated Fat
2g
13%

Carbohydrates
31g
11%

  Sugar
10g
11%

Cholesterol
166mg
56%

Sodium
478mg
21%

Alcohol
2g
16%

Get Enough Of These
Protein
13g
27%

Vitamin K
623µg
594%

Vitamin A
15391IU
308%

Folate
281µg
70%

Manganese
1mg
69%

Vitamin C
56mg
68%

Potassium
1210mg
35%

Magnesium
130mg
33%

Vitamin B2
0.54mg
32%

Iron
5mg
28%

Phosphorus
279mg
28%

Selenium
18µg
27%

Fiber
6g
27%

Vitamin B6
0.53mg
27%

Calcium
249mg
25%

Vitamin E
3mg
23%

Copper
0.33mg
17%

Vitamin B5
1mg
15%

Vitamin B1
0.22mg
14%

Zinc
1mg
13%

Vitamin B12
0.6µg
10%

Vitamin B3
1mg
9%

Vitamin D
1µg
7%

covered percent of daily need

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