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Root Vegetable Baked Potatoes
Ingredients
4 large russet potatoes, washed and pricked with a fork
2 tablespoons canola oil
1/4 cup cubed carrots
1/4 cup cubed parsnips
1/4 cup cubed rutabaga or turnip
3/4 cup vegetable or chicken broth
1 teaspoon dried rosemary
2 tablespoons whipping cream
Salt and pepper, to taste
Directions
Bake the potatoes in a 400-degree oven for about one hour or until tender. Remove from oven and cool slightly. Scoop out inside of the potato, leaving a 1-inch shell. Season the reserved potato with salt and pepper and a little margarine, if desired. Spoon the potato mixture back into the potato shells.
Heat the oil in a skillet. Add the carrots, parsnips, rutabaga or turnip, and cook, stirring, about five minutes. Add the broth, rosemary, cream, and salt and pepper to taste. Cover and cook on low heat, stirring occasionally, for 10 to 15 minutes.
Place each potato on a serving plate. Spoon the vegetable mixture over the top.
Suggestions
Serves four.