| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Digest, Feb95, Fatfree | 10 | Servings | |
INGREDIENTS
| 3 | lg | Onions finely chopped |
| 4 | lg | 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) |
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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”