Ingredients Jump to Instructions ↓

  1. 3 lg Onions finely chopped

  2. 4 lg Carrots (1 lb) chopped

  3. 3 c Broth chicken, beef, or Vegetable 3 lb Potatoes (about 6large)

  4. 1 lb (2 medium) rutabagas

  5. 1/2 c Minced fresh parsley

  6. 1 ea Nutmeg to taste

  7. 3/4 c Jarlsberg cheese

  8. 5-6 quart pan (I used a small roaster) cook onions and carrots in

  9. 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

  10. 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned. Makes

  11. 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

  12. 2 adults and 3 teens

  13. 1991 "Vegetables, pilaf, wild rice". Posted by SANDY BETH - WINONAPL to the Fatfree Digest

  14. 15 Issue

  15. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick

  16. 1995. Formatted by Sue Smith, SueSmith


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