Try this Gratin of Rutabaga with Fresh Rosemary recipe, or contribute your own.
Suggest a better descriptionadapted from The Essential Root Vegetable Cookbook by Sally & Martin Stone Steam sliced rutabaga in a steamer basket in a covered pot for 3-4 minutes. Dain, cool and pat dry. Preheat oven to 375o. Lightly spray 1-1/2 quart baking dish with cooking spray. Arrange 1/3 of the rutabaga slices over the bottom and sprinkle with 1 tb of the flour, 1/2 tsp of the rosemary, 1/3 cup of the parmesan, and salt & pepper to taste. Do another layer like this and then arrange the last 1/3 of the slices on top and sprinkle with salt & pepper. In a small pan, combine the yogurt, veggie broth, and garlic. Heat over medium and bring just to a boil. Pour over the rutabaga layers and sprinkle the top with the remaining Parmesan. Cover with foil and bake in the prehated oven for 30 minutes. Remove the foil and bake 20 more minutes or until the top is borwn. Let stand for 5 minutes before serving. * The original recipe called for heavy cream, so you might have to add a little extra flour if using a liquid that is not as thick as the cream. Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997
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Serving Size: 1 Serving (2061g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1006 | ||
Calories from Fat: 104 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 7982.5mg | 275 % | |
Potassium 1395.8mg | 37 % | |
Total Carbohydrate 129.9g | 38 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 129g | ||
Protein 92.8g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1006
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