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Ingredientes
- 1 lrg rutabaga - (abt 1 lb)
- 3 lrg baking potatoes peeled Salt to taste
- 1 tsp chopped garlic
- 1 x egg
- 2/3 c. soft goat cheese Freshly-grnd black pepper to taste
- 2 Tbsp. butter softened
- 1/2 c. grated Parmesan cheese, preferably Parmigiano-Reggiano
Direcciones
- Cut rutabaga and potatoes into 1-inch chunks. Cook rutabaga and potatoes in boiling salted water till tender, 25 to 30 min. Drain well.
- Put rutabaga, potatoes, garlic, egg, goat cheese, 3/4 tsp. salt and pepper to taste in food processor and pulse till mixed. Or possibly put rutabaga and potatoes through ricer and stir in garlic, egg, goat cheese, salt and pepper to taste till smooth.
- Grease 5-c. shallow baking dish with butter. Coat dish with 1/3 c. Parmesan, tilting to distribute cheese proportionately. Transfer potato mix to dish, spreading proportionately. Sprinkle with remaining Parmesan. Torte may be made a day ahead and refrigerated, covered. Let come to room temperature before baking.
- Bake at 400 degrees till well-browned, about 40 min. Let rest 15 min before serving. Cut into wedges.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 113 | 38% |
| Total Fat 12.84g | 16% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 292mg | 12% |
| Potassium 981mg | 28% |
| Total Carbs 33.83g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.58g | 5% |
| Protein 13.17g | 21% |
