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    You are in: Home / Recipes / Potato, Turnip, and Spinach Baeckeoffe Recipe
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    Potato, Turnip, and Spinach Baeckeoffe

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Cheri in Healdsburg, CA's Note:

    This is a vegetarian entree from Cooking Light Magazine. Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.

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    Ingredients:

    Serves: 4

    Yield:

    1 1/4 cup

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Melt butter in a large nonstick skillet over medium-high heat.
    3. 3
      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 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
    4. 4
      Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
    5. 5
      Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
    6. 6
      Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
    7. 7
      Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

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    Nutritional Facts for Potato, Turnip, and Spinach Baeckeoffe

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.4
     
    Calories from Fat 136
    37%
    Total Fat 15.1 g
    23%
    Saturated Fat 9.0 g
    45%
    Cholesterol 48.2 mg
    16%
    Sodium 448.4 mg
    18%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 5.7 g
    22%
    Sugars 11.5 g
    46%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    thyme

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