2 ½ cups chopped parsnips. 2 ½ cups chopped carrots. 2 small white onions, chopped; 2 ½ cups chopped parsnips; 2 ½ cups chopped carrots; 3 cups chopped rutabaga; 2 tbsp extra-virgin olive oil.
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Compatible with KitchenAid stand mixers and available from Amazon here. Rated 4 out of 5 by Beth37 from Macaroni and Cheese This is my go to dish, although I would tweek it just a little.
Other than that, It sure does save time not having to stand over the stove stirring the sauce and hope it won't burn. Great for a quick Saturday night supper with hot dogs.
I made this last night and it turned out very good; definitely will make it again.
Plus, to save time, I keep homemade bread crumbs in the freezer for use in recipes like this; bread crumbs which I always make in my Vitamix.
Date published: Rated 5 out of 5 by LeAnne from Crowd pleaser I make this almost every Saturday night and once for a church fellowship meal. I use farm rasied eggs and raw milk in this because it's what's available to me.
I like using New York Sharp joyous health root vegetable soup cheese in this.
Also have use smoked Gouda and Swiss cheese.
At the church meal, I didn't bring any leftovers home.
Used low-fat sharp cheddar and smoky gruyere, added just a little spinach and cauliflower, and mustard for flavor instead of cayenne. Of course, whole grain bread and macaroni for a higher fiber, higher protein, and lower fat meal with veggies hidden inside.
Date published: Rated 5 out of 5 by Karnoon from Serious yummo.
Easy, fast, add 2 cloves of garlic, and away we go.