| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Fatfree, Lacto, Oct., Veg-cook | 5 | Servings | |
INGREDIENTS
| 1 1/2 | c | Turnip, grated |
| 1 1/2 | c | Potato, grated |
| 3/4 | c | Milk |
| 1/2 | c | Low fat yogurt |
| 1/2 | c | Whole grain bread crumbs |
| 1/4 | c | Sunflower, olive or |
| Safflower oil | ||
| 2 | Onions, chopped | |
| 1 | T | Dried parsely |
| 1/2 | t | Ground black pepper |
INSTRUCTIONS
Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole (23 cm or 9 inches). Then scatter the bread crumbs over the top. Bake for 40 minutes at 375F (190C). Serve immediately. ** Variations ** Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish. Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue #215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 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: 168
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 4.4mg
Sodium: 70.4mg
Potassium: 823mg
Carbohydrates: 34g
Fiber: 4.5g
Sugar: 8g
Protein: 6.1g