| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Digest, Fatfree, Feb95 | 10 | Servings | |
INGREDIENTS
| 3 | Onions finely chopped | |
| 4 | Carrots, 1 lb chopped | |
| 3 | c | Broth chicken, beef or |
| Vegetable | ||
| 3 | lb | Potatoes, about 6large |
| 1 | lb | 2 medium rutabagas |
| 1/2 | c | Minced fresh parsley |
| 1 | Nutmeg to taste | |
| 3/4 | c | Jarlsberg cheese, I used ff |
| Cheese instead), Cheese instead |
INSTRUCTIONS
In a 5-6 quart pan (I used a small roaster) cook onions and carrots in 1/2 cup of broth until softened. Add to this the parsley. Peel and thinly slice the potatoes and rutabagas. Arrange half of the potato/rutabaga combo in the bottom of the pan (I sprayed with Pam first). Top with half the onion/carrot mixture. Repeat with the other half of the ingredients. Over the top, pour the rest of the broth. Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned. Makes 10-12 servings Comment: I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd ~ my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use. Source: Sunset Magazine. November, 1991 "Vegetables, pilaf, wild rice". Posted by SANDY BETH - WINONAPL <SANDRA_B@selco.lib.mn.us> to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 33.8mg
Potassium: 845.5mg
Carbohydrates: 34g
Fiber: 5.5g
Sugar: 6.2g
Protein: 4g