Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Peeled and cubed turnips |
2 cups | Peeled and cubed rutabagas |
2 cups | Peeled and cubed sweet |
\N \N | Potatoes OR yams |
2 cups | Peeled and cubed winter |
\N \N | Squash |
3 tablespoons | Cider vinegar |
3 tablespoons | Dark corn syrup |
1 tablespoon | Butter or margarine, melted |
⅓ cup | Packed brown sugar |
½ teaspoon | Salt |
1 teaspoon | Ground ginger |
¼ cup | Chopped walnuts, toasted |
MDFD30E HELEN JOLLY
Place vegetables in a large pot, cover with water, and cook about 20 minutes, or until tender. Drain well. Place in a 7x11-inch baking dish.
In a small bowl, combine vinegar, syrup, butter, brown sugar, salt and ginger. Pour over vegetables, and toss to coat.
Bake in a preheated 400 degree oven for 20 minutes...basting occasionally.
Stir, sprinkle with chopped nuts, and serve.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
November 27, 1994. 1⅘á