I don't know about you, but I love when the Canadian Cheese book comes in the mail. Yes I realize it's not technically a 'book' and it's probably more like a flyer combined with a magazine because it always includes coupons for cheese, but I just think book gives it so much more emphasis in this case.
I cannot really tell you how frequently this cheese filled wonder arrives in the mailbox, but I know that I get overly excited about it. One because I love cheese, duh! Who doesn't love cheese? Two, because who doesn't love getting yummy gluten free recipes that are new and not too complicated and likely not filled with weird random ingredients that you have to search all over the darn city for, and coupons to save money on yummy cheese! Phew that was a long sentence.
Check out my recent cheesey gluten free find in the Winter issue of the Canadian Cheese book/magazine.
Per serving: 191 calories, 9g protien, 18g carbs, 2.8g fiber, 288mg sodium, 213mg calcium
4 cups(1L) potatoes, peeled and cut into large pieces
1 cup (250ml) carrots, peeled and cut into large pieces
1 cup (250ml) cauliflower, cut into large pieces
1/2 cup (125ml) onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp (30ml) butter/margarine
1 1/2 cups (375ml) Canadian Provolone, diced
2 tbsp (30ml) parsley, freshly chopped
salt & pepper
1/4 cup (60ml) breadcrumbs or cracker crumbs
Preparation & Cooking:
- In a large saucepan, boil some salted water.
- Add vegetables and cook 20 minutes or until tender.
- Preheat oven to 400F (200C).
- Drain and puree vegetablesw using a potato masher.
- Add butter, 1/2 cup (125ml) Provolone and parsley. Season to taste.
- Spread into a 9" (23cm) square or round oven dish.
- Cover with remaining cheese and the breadcrumbs.
- Bake 10 minutes to melt and brown the cheese, then serve.
Note: Puree can be prepared in advance, without melting the cheese and stored in the fridge. To reheat it and melt the cheese place in the oven at 400F (200C) for 15-20 minutes.
**So here are my notes:
I didn't have any parsley so I omitted that item. I didn't really measure the vegetables because I was noticing that one potatoe, 4 large carrots and whatever cauliflower I had in the fridge were filling up the pot I had. As well, I used 1/8 cup Kinnikinick panko-style gluten free breadcrumbs for this recipe.