Saturday, February 8, 2014

Potato and turnip crunch

On a quest to try something different a couple years ago, we taste tested 
(the little white and purple) turnips 
vs rhutabagas (larger brown and burgundy), 
out taste testing found they are interchangeable 
(although rhutabagas are more visually appealing being orange when they are done). 

rhutagagas have 38 calories per serving 9g of carbohydrates and 2.3g of fiber 
while turnips have 28 calories, 6g carbohydrates and 1.3g of fiber.

Around here either are welcome at our table, but you could easily substitute
carrots, celeriac or parsnips in this dish.

This can be prepared and refrigerated ahead of time too!

4 cups cooked diced potato
2 cups of cooked diced root vegetable
pinch of salt
pinch of pepper

2 tbsp margarine
1/4 cup of diced onion or green onion or small shallots
1 cup crushed corn flakes

Combine potato and vegetable in a greased baking dish (no lid) and sprinkle with salt and pepper.

In a small frying pan melt margarine and sautee onions. Remove from heat and add cerreal. Bake at 350 degreesfor 30 minutes or until heated thoroughly and topping is browned. 

This recipe I followed as instructed. I think this would be lovely if the potatoes and vegetables were mashed as well. Serves 6.

"Bon Appetit!"

1 comment:

  1. I liked this but would definitely mash the potatoes and add the onions to that not the corn flakes. Judy loved it the way it was made but agrees that that would be yummy too, John was not impressed with cereal on his potatoes..