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Ingredientes
- 1 x medium rutabaga, peeled and cut into 1/2-inch dice
- 4 x medium carrots, peeled and cut into 1/2-inch dice
- 1/2 c. minced onions
- 1Â 1/2 c. chicken stock
- 1/2 c. butter
- 1 Tbsp. brown sugar
- 1/4 tsp nutmeg
- 2 x Large eggs, slightly beaten
- 2 Tbsp. all purpose flour
- 1 tsp baking pwdr
- 1/2 c. minced pecans
Direcciones
- Preheat oven to 350 degrees Fahrenheit.
- In a large pot over medium heat bring rutabaga, carrots, onions, chicken stock, 1/4 c. butter and brown sugar to a boil. Reduce heat and cook partially covered till vegetables are very tender (about 30 min). Remove vegetables, leaving liquid in the pot, and transfer to a food processor. Place a pan over high heat and boil the remaining liquid, stirring constantly till the liquid is reduced to about 1 Tbsp. (about 2 to 3 min). Add in the reduced liquid to food processor and puree till very smooth. Transfer to mixing bowl and allow to cold.
- When mix reaches room temperature stir in Large eggs, flour and baking pwdr. Season with salt and pepper and transfer the mix to a casserole dish. Heat remaining butter and toss with minced pecans. Sprinkle pecans proportionately around the edge of the casserole to make a border.
- Bake uncovered in preheated oven for about 30 min or possibly till puffed, hard and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 274 | 71% |
| Total Fat 31.38g | 39% |
| Saturated Fat 16.13g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 708mg | 30% |
| Potassium 626mg | 18% |
| Total Carbs 21.47g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.77g | 8% |
| Protein 6.99g | 11% |
