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| 3 gross | Onions finely chopped |
| 4 gross | Carrots (1 lb) chopped |
| 3 Tasse | Broth chicken, beef, or |
| | Vegetable |
| 3 x ca. 450 g | Potatoes (about 6large) |
| 1 x ca. 450 g | (2 medium) rutabagas |
| 1/2 Tasse | parsley fresh, minced |
| 1 | nutmeg to taste |
| 3/4 Tasse | Jarlsberg cheese (I used ff |
| | Cheese instead) |
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In a 5-6 quart pan (I used a small roaster) cook onions and carrots in 1/2 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 1 1/2 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.
Individual recipes copyrighted by originator. Fatfree Recipe collections
SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
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