Baked Potato, Carrot & Parsnip Strips

Makes 6 servings

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4 yellow fleshed

potatoes, skin left on

3 carrots

3 parsnips

Olive oil

Salt and pepper

Paprika

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1. Scrub the potatoes, carrots and parsnips.

Slice the vegetables in strips to resemble

steak fries.

2. For the potatoes: Cut in half, then place flat

side down and cut into strips about ¼ inch

in width. Cut those pieces in half again if

too wide.

3. Slice the carrots and parsnips into similar

strips.

4. Place the vegetables in a zip-top gallon bag

and fill with cold water. Allow to soak for 30

minutes (to remove starch).

5. Drain the vegetables and pat dry. Lay on a

foil-lined sheet brushed lightly with olive oil.

Lightly brush the vegetables with olive oil.

Sprinkle lightly with salt, pepper and

paprika.

6. Bake in a 400° F oven for 30 to 35

minutes (with the chicken wings, switching

places halfway through to make sure each

browns nicely).

7. Serve hot.

Per serving: 104 calories, 1 g fat, 394 mg sodium, no cholesterol, 21 g carbohydrates, 3 g dietary fiber,

trace sugar, 3 g protein.

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