Rutabaga Carrot Casserole


·         1 large rutabaga, peeled and cubed
·         3 large carrots, shredded
·         1 large egg
·         2 tablespoons brown sugar
·         1 tablespoon butter
·         1/2 teaspoon salt
·         1/4 teaspoon ground nutmeg
·         Dash pepper
·         1 cup cooked brown rice
·         1 cup fat-free evaporated milk
·         TOPPING:
·         1/4 cup all-purpose flour
·         1/4 cup packed brown sugar
·         2 tablespoons cold butter
·         1/2 cup chopped pecans































·         Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain.
·         In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray.
·         For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts
1/2 cup: 249 calories, 11g fat (3g saturated fat), 39mg cholesterol, 267mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 2 fat.

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