Yield: 6 Servings
|2 cups||Potatoes, peeled and cubed|
|½ cup||Evaporated skimmed milk|
|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.