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Print this Recipe    Root Vegetable

Casserole of Root Vegetables

1 cup rutabaga, cut into julienne
1 cup carrot, cut into julienne
1 cup parsnip, cut into julienne
1 cup kohlrabi, cut into julienne

You could also add other root vegetables to taste, including
potato, Jerusalem artichoke, sweet potato, etc.


Put in a casserole with

1 Tbsp butter (dotted on the top)
1 cup chicken stock
Salt and pepper to taste

Put in a 350 oven for an hour. Check from time to time to see that
the liquid is not drying out.

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