Midwest Veggie Bake


Midwest Veggie Bake

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March 29, 2017

Midwest Veggie Bake


1 pound rutabaga, peeled and thinly sliced

1 pound carrots, peeled and thinly sliced

1 pound white potatoes, peeled and diced

3 tablespoons butter

1 teaspoon salt

1 teaspoon ground black pepper

4 ounces quark (or substitute 2 ounces cottage cheese mixed with 2 ounces yogurt)

1-2 cups grated melting cheese


1Preheat an oven to 400 degrees. Place the rutabaga in a large stock pot with water to cover, bring to a boil, and cook for 10 minutes.

2 Add the carrots and cook for 10 minutes more.

3 Add the potatoes and cook for an additional 20 minutes.

4 Drain and mash the vegetables with butter, salt, and pepper. Gradually add the quark and mix by hand, or blend with an electric mixer on low speed if a smoother consistency is desired. Spread the mixture into a casserole dish and cover with the grated cheese.

5 Bake for about 15 minutes, or until the top is golden and crusty.