Turnip And Carrot Bake
|Garlic flakes||10 Gram, crushed|
|Turnip||1 Pound, peeled and grated for 3 cups (500 Gram, Rutabagas)|
|Carrots||12 Ounce, peeled and grated for 2 1/2 cups (400 Grams)|
|Dried rosemary||2 Teaspoon|
|Salt||3⁄4 Teaspoon (To Taste)|
|Ground black pepper||1⁄2 Teaspoon (To Taste)|
|Heavy cream||1 Cup (16 tbs)|
|Bread slice||2 , grind in a mixer to get 1 cup fresh breadcrumbs|
|Grated parmesan cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
1. Melt butter in a large frying pan. Cook garlic for a minute.
2. Add grated turnip and carrot and cook over medium heat for about 5-6 minutes, stirring occasionally until almost cooked. Add rosemary, pepper and salt to taste.
3. Transfer to a greased shallow ovenproof dish. Mix cream with 1/2 tsp salt and pour cream over the vegetables. Sprinkle breadcrumbs. Sprinkle cheese and dot with butter.
4. Bake in a preheated 200Â°C/400Â°F oven for 30 minutes or until browned.
Calories 500 Calories from Fat 351
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 24.6 g122.8%
Trans Fat 0 g
Cholesterol 128.2 mg42.7%
Sodium 836.1 mg34.8%
Total Carbohydrates 28 g9.3%
Dietary Fiber 6.2 g25%
Sugars 9.3 g
Protein 11 g21.8%
Vitamin A 312.3% Vitamin C 52.2%
Calcium 32.4% Iron 11.7%
*Based on a 2000 Calorie diet