Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable Parsnip, Turnip And Rutabaga Gratin
Famous Authors (View All Authors)
Casseroles - Vegetable Parsnip, Turnip And Rutabaga Gratin Post by :RickUK Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2924

Click below to download : Casseroles - Vegetable Parsnip, Turnip And Rutabaga Gratin (Format : PDF)

Casseroles - Vegetable Parsnip, Turnip And Rutabaga Gratin

1 large rutabaga (about 3 lbs), peeled, halved, cut into 1/4-inch-thick slices
4 cups 1/2-inch cubed peeled turnips, about 1 lb.
2 cups 1/4-inch sliced parsnip
1 cup 1/4-inch sliced carrot
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Cheese Sauce (recipe to follow)
2 (1 oz) slices bread
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley


Cheese Sauce

1 tablespoon butter or margarine
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/2 cup (2 oz) shredded white cheddar cheese
1/4 teaspoon salt
1/8 teaspoon grated whole or a dash of dried nutmeg
1/8 teaspoon pepper


Cut each rutabaga slice into quarters.

Combine rutabaga, turnips, parsnips, and carrot in an 8-qt. stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain.

Stir in sugar and next 4 ingredients.

Spoon vegetable mixture into a 13x9 baking dish coated with cooking spray. Spread cheese sauce over vegetable mixture.

Preheat oven to 350° F.

Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle on a baking sheet; bake for 5 minutes or until golden.

Combine breadcrumbs and butter in a small bowl; sprinkle over sauce.

Bake for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

For cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk.

Gradually add milk, stirring with a whisk until well blended. Cook until slightly thickened, about 10 minutes, stirring constantly.

Remove from heat; add cheese and remaining ingredients, stirring until cheese melts.

Serving size: 1 cup with 2 tbl. sauce

178 cal, 5.5g fat, 6.3g pro, 28.9g carb, 3.3g fiber, 15mg chol, 305mg sod.

Source: Cooking Light-Nov/99
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable Passover Spinach Bake By Fruffy Casseroles - Vegetable Passover Spinach Bake By Fruffy

Casseroles - Vegetable Passover Spinach Bake By Fruffy
2 Onions chopped 1 lb Mushrooms coarsely chopped 8 carrots coarsely chopped 1 zucchini coarsely chopped 40 oz fresh spinach, chopped or 4 boxes frozen chopped spinach (thawed) fresh spinach recommended 1 Cup Matzah Meal 6 to 9 eggs (you decide the consistency you'd like best) salt and pepper to taste 2 double or 4 single chicken boullion cubes smashed to powder Heat oven to 325 -- Prepare 9 x 13 pan -- grease well. Saute onions and mushrooms in 2 T oil Combine all ingredients together in a big bowl (you can add the sauted onions and mushrooms right
PREVIOUS BOOKS

Casseroles - Vegetable Onion Cheese Casseroles - Vegetable Onion Cheese

Casseroles - Vegetable Onion Cheese
1/2 c butter divided in half 3lbs yellow onions,thinly sliced 2 Tbls,flour 1/2 tsp salt 1/2 tsp pepper 2 C milk 1/2 lb velveeta, cubed Preheat oven to 350.Spread 1 C crumbs in 8x11 baking dish.In large skillet,melt 1/4 C butter,add onions;cook over medium heat until tender.Spoon onions over crumbs, in pan.In same skillet,melt remaining butter,stir in flour,salt, and pepper ;cook 1 minute.Gradually add milk, stirring constantly, cook until thickened.Add cheese,stir untilsmooth.Pour cheese mixture over onions. Sprinkle with remaining crackers.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT