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 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. 1.80ß
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