| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
La, Times |
6 |
Servings |
INGREDIENTS
| 1 |
|
Rutabaga -, abt 1 lb |
| 3 |
|
Baking potatoes, peeled |
|
|
Salt |
| 1 |
t |
Minced garlic |
| 1 |
|
Egg |
| 2/3 |
c |
Soft goat cheese |
|
|
Freshly ground black pepper |
| 2 |
T |
Butter, softened |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
preferably |
|
|
Parmigiano-Reggiano |
INSTRUCTIONS
Cut rutabaga and potatoes into 1-inch chunks. Cook rutabaga and
potatoes in boiling salted water until tender, 25 to 30 minutes. Drain
well. Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 teaspoon
salt and pepper to taste in food processor and pulse until mixed. Or
put rutabaga and potatoes through ricer and stir in garlic, egg, goat
cheese, salt and pepper to taste until smooth. Grease 5-cup shallow
baking dish with butter. Coat dish with 1/3 cup Parmesan, tilting to
distribute cheese evenly. Transfer potato mixture to dish, spreading
evenly. Sprinkle with remaining Parmesan. Torte may be made a day
ahead and refrigerated, covered. Let come to room temperature before
baking. Bake at 400 degrees until well-browned, about 40 minutes. Let
rest 15 minutes before serving. Cut into wedges. Yields 6 servings.
Each serving: 181 calories; 548 mg sodium; 56 mg cholesterol; 9 grams
fat; 17 grams carbohydrates; 8 grams protein; 1.08 grams fiber Recipe
Source: Los Angeles Times - 03-31-1999 Formatted for Mastercook by
Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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