Spicy Rutabaga Ricotta Casserole - CSA|365

Ingredients

• 2 large rutabagas, peeled and sliced 1/8 inch thick
• 1/2 pound flat-leaf parsley, large stems discarded
• 3 tablespoons unsalted butter
• 1 small onion, slivered thinly
• 2 large jalapeño peppers, seeded and thinly sliced
• 2 large garlic cloves, minced
• salt and freshly ground pepper to taste
• 1 cup chicken stock or broth (veggie broth is good for a vegetarian option)
• 1 1/2 cups fresh ricotta cheese
• 1/2 cup milk
• 1/4 cup freshly grated parmesan cheese
• Heat a large skillet over medium heat before adding butter, and melt. Add the garlic, jalapeños and onion to the pan and stir until tender, about 10 minutes.
• Preheat the oven to 400 degrees. Butter a glass baking dish (I used an 8X11.5inch pan, the original recipe calls for a 10X15 inch pan)
• Cover the dish with foil and put it in your preheated oven.
• Bake for 1 hour, remove foil.
• Sprinkle your Parmesan cheese over the rutabagas and broil for 2 minutes (6 inches from the broiler flame) until the top is browned.
• If using frozen jalapeños, make sure you half the amount you use (spicy frozen peppers tend to get 2 times spicier when frozen).
• To make it a full meal, brown some ground beef, egg or tofu for the middle layer, stirring in to half of the reserved ricotta mixture before adding.