| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
La, Times |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Rutabaga -; (abt 1 lb) |
| 3 |
lg |
Baking potatoes; peeled |
|
|
Salt |
| 1 |
ts |
Minced garlic |
| 1 |
|
Egg |
| 2/3 |
c |
Soft goat cheese |
|
|
Freshly ground black pepper |
| 2 |
tb |
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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