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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 2/3 lb macaroni
- 1/3 lb shredded parmesan cheese
- 1 cup chicken stock
- 1 tablespoon flour
- 1 tablespoon butter
- 1 medium carrot
- 1 medium onion
- 1 -2 small rutabagas or 1 -2 small turnip
- 1 -2 small potato
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- Bring a large pot of heavily salted water to a boil over high heat.
- Make the vegetable sauce(see recipe below) while waiting for water to boil.
- When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch).
- Strain and add butter; set aside until needed.
- On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full.
- Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C).
- When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes.
- Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste) Add 1cup of chicken stock(add more as necessary) and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.
