Potato, Turnip, and Spinach Baeckeoffe

Potato, Turnip, and Spinach Baeckeoffe
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups vertically sliced onion (about 2 medium onions)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon butter
  • 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
  • ½ cup (2 ounces) shredded Gruyère cheese
  • ½ teaspoon salt, divided
  • 2 tablespoons 1/3-less-fat cream cheese
  • + 27 more ingredients
    • 1 large thyme sprig
    • 1 cup white wine
    • Cooking spray
    • 1 pound sliced mushroom caps
    • 1 cup white wine
    • 4 cups vertically sliced onion (about 2 medium onions)
    • 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
    • 1 teaspoon minced garlic
    • 1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
    • 1 tablespoon butter
    • 1 pound sliced mushroom caps
    • 2 cups packed baby spinach leaves
    • ½ teaspoon salt, divided
    • ¼ cup heavy whipping cream
    • 1 ½ teaspoons chopped fresh tarragon
    • 1 ½ teaspoons chopped fresh tarragon
    • 2 cups packed baby spinach leaves
    • 1 teaspoon minced garlic
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 large thyme sprig
    • ¾ teaspoon freshly ground black pepper, divided
    • ¼ cup heavy whipping cream
    • ½ cup (2 ounces) shredded Gruyère cheese
    • ¾ teaspoon freshly ground black pepper, divided
    • 2 tablespoons 1/3-less-fat cream cheese
    • Cooking spray
    • 1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices

1. Preheat oven to 350°. 2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10...

View full recipe at My Recipes

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