Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume IX, Number 4  Fall 2001  

VEGETARIAN QUANTITY RECIPES

ROASTED SAGE AND LEMON SWEET POTATOES

Yield: 10 servings              Copyright: Nancy Berkoff

Serve this as a colorful side dish.

INGREDIENTS                     MEASURE
Sweet potatoes                  1-1/2 pounds
Vegetable oil spray             to cover baking sheet
Olive oil                       1 ounce
Garlic cloves, minced           2
Minced fresh sage               1 ounce
Lemon juice                     3 ounces

Preheat oven to 375 degrees. Cut potatoes (leaving the peels on) lengthwise into thin slices, apprpoximately 1/2-inch thick.

Spray a baking sheet with oil. Place potato slices in a single layer on the baking sheet. Brush with oil and sprinkle with garlic.

Bake about 20 minutes or until potatoes are tender. Remove from oven, sprinkle with sage and lemon juice. Serve hot.


Excerpts from the Fall 2001 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


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