Spinach Dip (Lacto)
INGREDIENTS:
3 lg Onions finely chopped 1 lb (2 medium) rutabagas
4 lg Carrots (1 lb) chopped 1/2 c Minced fresh parsley
3 c Broth chicken, beef, or 1 ea Nutmeg to taste
Vegetable 3/4 c Jarlsberg cheese (I used ff
3 lb Potatoes (about 6large) Cheese instead)
3 lg Onions finely chopped 1 lb (2 medium) rutabagas
4 lg Carrots (1 lb) chopped 1/2 c Minced fresh parsley
3 c Broth chicken, beef, or 1 ea Nutmeg to taste
Vegetable 3/4 c Jarlsberg cheese (I used ff
3 lb Potatoes (about 6large) 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.
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.