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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain. | 2. While that's bubbling, saute onions in butter; set aside. | 3. Preheat oven to 375; grease a 1-quart casserole baking dish; set aside. | 4. To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y! | 5. Add sauteed onions, crumbs and eggies; mix in lightly. | 6. Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsnip	1	cup	peeled	99.75	23.9267	1.5959999999999999	0.39899999999999997
rutabaga	1	cup	peeled	51.8	12.068	1.5119999999999998	0.22399999999999998
turnip	1	cup	peeled	36.4	8.359	1.17	0.13
carrot	3/4	cup	chopped	39.36	9.1968	0.8928	0.2304
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
butter	2	tablespoons		171.0	7.857	5.343	14.4
nutmeg	1	dash		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
breadcrumb	1/3	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
cheese	1/2	cup	grated	238.275	1.5795	14.445	19.3995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.