| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Canadian |
Low calorie, Low fat, Main dish, Main meal |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive Oil |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Mushroom; sliced |
| 2 |
|
Cloves Garlic; minced |
| 2 |
tb |
Flour; All-Purpose |
| 2 |
ts |
Knorr Vegetable Stock |
| 2 |
c |
Water |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
md |
Potato; peeled and diced |
| 3 |
|
Carrot; diced |
| 2 |
|
Stalks Celery; diced |
| 1 |
c |
Rutabaga; peeled and diced |
| 2 |
tb |
Parsley; fresh |
| 1/3 |
c |
Flour; Whole-Grain Wheat |
| 1/3 |
c |
Flour; All-Purpose |
| 1/4 |
c |
Cheddar Cheese; shredded |
| 1 |
ts |
Baking Powder |
| 1/4 |
ts |
Baking Soda |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Butter; melted |
| 1/2 |
c |
Yogourt – Silhouette No Fat; plain |
INSTRUCTIONS
In large saucepan, heat oil over med heat; cook onion, mushrooms
and garlic, stirring occasionally, for 3 min or until softened.
Sprinkle with flour; cook, stirring, for 1 min. Gradually
stir in stock, thyme, salt and pepper; cook, stirring, for 5 min
or until boiling and thickened. Add potatoes, carrots ,
celery and rutabaga; cover and simmer, stirring oftem, for 15
minutes or until tender-crisp. Stir in parsley. Spoon into
8-cup casserole dish. BISCUIT CRUST: Meanwhile, in bowl,
combine whole wheat and all-purpose flours, cheddar, baking
powder, baking soda and salt. Stir butter into yogurt; stir into
flour mixture just until combined. Drop by large spoonfuls over
vegetables. Bake in 375 oven for 25 to 30 min or until
biscuit crust is golden. Let stand for 2 min.
Recipe By : Canadian Living
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:17:58 +0000
From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>
NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF
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