3 lg Onions finely chopped
4 lg Carrots (1 lb) chopped
3 c Broth chicken, beef, or
Vegetable 3 lb Potatoes (about 6large)
1 lb (2 medium) rutabagas
1/2 c Minced fresh parsley
1 ea Nutmeg to taste
3/4 c Jarlsberg cheese (I used ff
Cheese instead) 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. Source: Sunset Magazine. November, 1991 “Vegetables, pilaf, wild rice”. Posted by SANDY BETH – WINONAPL <SANDRA_B@SELCO.LIB.MN.US>to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?