Crockpot--Rutabaga and Potato Casserole

[Guest guest]

* Exported from MasterCook *

 

Rutabaga and Potato Casserole

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound new potatoes -- peeled & cut into 1 " cubes

3/4 pound rutabagas -- peeled & cut into 1 " cubes

cold water to cover vegetables

2/3 cup cream

1/3 cup dry bread crumbs

2 large eggs -- beaten

1 1/2 tablespoons dark corn syrup

1 teaspoon salt

1/4 teaspoon nutmeg

white pepper to taste -- optional

2 tablespoons butter -- melted

 

Place potatoes and rutabagas in the slow cooker and cover with water to 1 inch.

 

Cover and cook on high heat for 2 to 4 hours or until vegetables are tender.

Drain vegetables in a colander and, while still warm, force through a ricer,

food mill, or sieve.

 

Mix cream, bread crumbs, and remaining ingredients together. Stir mixture into

mashed vegetables and return to slow cooker. Cover and cook on high heat for 1

hour or low heat for 2 to 2 1/2 hours. If desired, spoon mixture into an

ovenproof dish and place under broiler until top is slightly brown.

 

S(ISBN):

" "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1436 Calories; 75g Fat (45.9% calories

from fat); 33g Protein; 166g Carbohydrate; 17g Dietary Fiber; 575mg Cholesterol;

2989mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 14 Fat; 1 1/2

Other Carbohydrates.

 

NOTES : This specialty dish from Finland has a slightly sweet flavor. Serve

with a crisp salad, colorful steamed vegetables, and a fruit dessert. Do not

use a food processor to mash the vegetables in this recipe as they will become

gluey.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0