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.