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    You are in: Home / Recipes / Cheese and Vegetable Crisp Recipe
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    Cheese and Vegetable Crisp

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    fluffernutter's Note:

    Tender vegetables and beans under a cheese, nut and sesame topping. Great cold weather fare. I usually use the whole can of kidney beans because what can you do with the other half a can? And I can't find a 6-ounce rutabaga here in the States, so I use the whole thing (a swede or yellow turnip to you UK residents) so it makes a huge batch. Because of that, I usually double the topping. It's better the day it's made -- the topping loses some of its toasty crunch when it's covered and refrigerated.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Heat the oil in a large skillet and saute the vegetables until lightly browned. Add the beans, paprika, cumin and flour and mix well. Add the broth and cook, covered but stirring occasionally, for 10 minutes.
    2. 2
      Spoon into a 2-quart baking dish. Season with salt and pepper.
    3. 3
      For the topping, combine the flours, margarine, sesame seeds, almonds and cheese in in food processor and process briefly until mixture resembles crumbs.
    4. 4
      Spread the topping over the vegetables and bake at 375 degrees for 30 minutes until golden on top.

    Ratings & Reviews:

    • on October 27, 2007

      55

      Delicious. As long as the saucy vegetables don't bleed over the topping it'll be crisp and crunchy. Regardless it's very tasty. I served it over brown rice and plan to use the frozen leftovers in wraps and quesadillas. Delightful combination, fluffernutter.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheese and Vegetable Crisp

    Serving Size: 1 (254 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 558.1
     
    Calories from Fat 310
    55%
    Total Fat 34.4 g
    53%
    Saturated Fat 14.5 g
    72%
    Cholesterol 60.1 mg
    20%
    Sodium 605.1 mg
    25%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 13.1 g
    52%
    Sugars 10.8 g
    43%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    vegetable broth

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