| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Rutabaga, peeled cut in |
| half and sliced very thin | ||
| 2 | T | WW pastry flour |
| 1 | t | Chopped fresh rosemary or |
| 3/4 tsp dried | ||
| 1 | c | FF parmesan |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1 | c | Plain yogurt or rice milk or |
| oat milk or yogurt | ||
| cheese* | ||
| 1/2 | c | Vegetable broth |
| 2 | t | Minced garlic |
INSTRUCTIONS
1997 adapted from The Essential Root Vegetable Cookbook by Sally & Martin Stone Steam sliced rutabaga in a steamer basket in a covered pot for 3-4 minutes. Dain, cool and pat dry. Preheat oven to 375o. Lightly spray 1-1/2 quart baking dish with cooking spray. Arrange 1/3 of the rutabaga slices over the bottom and sprinkle with 1 tb of the flour, 1/2 tsp of the rosemary, 1/3 cup of the parmesan, and salt & pepper to taste. Do another layer like this and then arrange the last 1/3 of the slices on top and sprinkle with salt & pepper. In a small pan, combine the yogurt, veggie broth, and garlic. Heat over medium and bring just to a boil. Pour over the rutabaga layers and sprinkle the top with the remaining Parmesan. Cover with foil and bake in the prehated oven for 30 minutes. Remove the foil and bake 20 more minutes or until the top is borwn. Let stand for 5 minutes before serving. The original recipe called for heavy cream, so you might have to add a little extra flour if using a liquid that is not as thick as the cream. Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17,
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