May 12, 2010

Winter Vegetable Layers

"For-a-Crowd" Recipes, carrots, casserole, Christmas, Healthy Recipes, potatoes, starchy side, turnips, winter

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22 ratings

Prep time: 38 minutes
chilling time 2 to 4 hours
baking time 45 to 60 minutes Servings: 8
Partner: Oven-Fried Chicken

Peeling and slicing all those vegetables went quickly when we all helped.

Ingredients

2 medium rutabagas
2 medium turnips
1 medium sweet potato
1 medium baking potato
1 medium beet
2 large carrots
2 teaspoons ground nutmeg
1/2 teaspoon salt
1 (12-ounce) can evaporated milk

Directions

1

Spray a 3-quart baking dish with nonstick cooking spray.
2

Peel and thinly slice the rutabagas, turnips, sweet potato, baking potato, beet and carrots.
3

Combine nutmeg and salt in a small bowl and mix well. Layer rutabagas, turnips, sweet potato, baking potato, beet and carrots in prepared baking dish, sprinkling each layer with one-sixth of the nutmeg mixture and drizzling each layer with 2 ounces of the evaporated milk.
4

Place a heavy plate on top of vegetables and press firmly.
5

Chill, covered, for 2 to 4 hours; remove the plate. Bake, covered, until heated through and vegetables are tender, about 45 to 60 minutes.

Grandma's Secret Trick

Grandma made this dish more often after she got a food processor. She cut the large vegetables, such as the potatoes and rutabagas, into chunks small enough to fit in the food tube, then let the food processor do the slicing. She sliced the beet last so all the other vegetables would not turn pink.