Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light November 1999

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnip, and carrot in an 8-quart stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients (sugar through pepper). Spoon vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture.

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  • Preheat oven to 350°.

  • Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350° for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

Nutrition Facts

178 calories; calories from fat 28%; fat 5.5g; saturated fat 3.1g; mono fat 1.5g; poly fat 0.4g; protein 6.3g; carbohydrates 28.9g; fiber 3.3g; cholesterol 15mg; iron 1.4mg; sodium 305mg; calcium 207mg.
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