Yield: 1 servings
|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|
|3 tablespoons||Cider vinegar|
|3 tablespoons||Dark corn syrup|
|1 tablespoon||Butter or margarine, melted|
|⅓ cup||Packed brown sugar|
|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