Vegetable Pan Haggerty
Make it Fun!

Little chefs can help assemble the layers of this delightful dish!

Prep time: 15 minutes

Cook time: 45 minutes

Makes: 4 servings

  • 2/3 cup (160 ml) canola oil, separated

  • 1 onion, sliced thin

  • 1 cup (250 ml) rutabaga, julienned (cut into thin strips)

  • 1 cup (250 ml) turnip, julienned

  • 1 cup (250 ml) potatoes, julienned

  • 3 oz (90 g) cheddar cheese, grated

How To:
  1. Preheat oven to 400°F (200°C).

  2. Heat 1/3 cup (80 ml) canola oil in an ovenproof pan. Add onion, and cook until softened (2 to 3 minutes).

  3. Divide remaining canola oil between rutabaga, turnip, and potatoes. Toss to coat.

  4. Place rutabaga over onions. Cover with cheese, and add salt and pepper to taste. Repeat with turnips, a second layer of cheese, potatoes, and a third layer of cheese.

  5. Bake until cooked through and golden, about 45 minutes.

For Leftovers... 

Pan Haggerty by night, hash browns by day! Fry up a few spoonful's of these leftovers to create some delicious, cheesy breakfast hash browns.