Here is the recipe that insipired the food blog. I didn't have any parsnips so I left them out. We got a fennel bulb at our local Farmer's Market. Very easy and soo delicious!
1 (9-ounce) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash freshly grated nutmeg
Cooking spray
1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)
Preheat oven to 425°.
Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray.
Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired. Yield: 6 servings (serving size: about 3/4 cup vegetable mixture)
CALORIES 106 (22% from fat); FAT 2.6g (sat 0.4g,mono 1.8g,poly 0.2g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 78mg; SODIUM 237mg; FIBER 4.2g; IRON 1.1mg; CARBOHYDRATE 20.9g Cooking Light, OCTOBER 2007
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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662871
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2 comments:
WOW..............I MUST MAKE IT!
I'll let you know how it turns out.
Did you have it with any accompaniments or was it a SOLO Dish ?
Some hearty, grainy, dark brown bread with flavored olive oil would be good with it, no ?
My Mouth Is watering,
Moon
It was delicious! We did have it as a side but now I can't remember what the main course was :)
Joey made it for dinner again tonight!
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