Jarlsberg brandade

Yield: 6 Servings

Measure Ingredient
2 cups Potatoes, peeled and cubed
½ cup Evaporated skimmed milk
½ teaspoon Pepper
1 teaspoon Dried basil
1 can (13 oz) tuna in water
½ cup Scallions, chopped
2 cups Jarlsberg cheese, shredded
4 \N Cooked root vegetables* (up to 6)

Cook cubed potatoes until tender. Preheat over to 350°. In food processor, puree potatoes, milk, black pepper and basil. Drain and flake tuna. Add to bowl along with scallions and 1½ cups cheese. Pulse on and off until mixture is thoroughly blended. Place root vegetables in 8x8 in baking dish.

Spread potato-tuna mixture (brandade) over root vegetables. Sprinkle with cheese.** Bake 20 minutes or until heated through and browned on top.

NOTE:*root vegetables may be carrots, sweet potatoes, turnips, rutabaga, or any left over vegetables that are still firm. NOTE:**dish may be prepared up to this point and refrigerated. when ready to proceed bring dish to room temperature and bake as above.

Recipe by: Cookin' Good

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Feb 22, 1997.

Similar recipes