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Receta Roasted Carrots And Julienne Vegetables
by Global Cookbook

Roasted Carrots And Julienne Vegetables
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Ingredientes

  • 4 x Long thin caroots, scrubbed
  • 1 x Potato (4oz), scrubbed
  • 1 sm Zucchini (5-6" long), scrubbed
  • 1 sm Yellow squash (5-6" long) scrubbed
  • 1 lrg Yellow onion, minced
  • 3 Tbsp. Orange marmalade
  • 2 Tbsp. Oil
  •     Salt and pepper to taste
  • 2 Tbsp. Unroasted sesame seeds

Direcciones

  1. Preheat oven to 400 degrees. Cut carrots and potatoes into short shoestrings ( 1 1/2 inches long) of equal thickness. The squash should be minced iinto chunks twice as thick as onions, potatoes and carrots.
  2. In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7"x12" and cover with foil. Bake at 400 degrees for 25 min uncovered or possibly to desired tenderness. Sprinkle with water if dry; turn often. Sprinkle with sesame seed before serving.