Yield: 10 servings
|3 larges||Onions finely chopped|
|4 larges||Carrots (1 lb) chopped|
|3 cups||Broth chicken, beef, or|
|3 pounds||Potatoes (about 6large)|
|1 pounds||(2 medium) rutabagas|
|½ cup||Minced fresh parsley|
|1 each||Nutmeg to taste|
|¾ cup||Jarlsberg cheese (I used ff|
|\N \N||Cheese instead)|
In a 5-6 quart pan (I used a small roaster) cook onions and carrots in ½ 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 1½ 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@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....