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| PEI Potato Vegetable Layers |
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| 1 tbsp | |  | | margarine or butter | | | | 15 ml | | 1 | | | | red onion, chopped | | | | 1 | | 2 | | | | large PEI Potatoes, thinly sliced | | | | 2 | | 2 | | | | stalks celery, sliced | | | | 2 | | 3/4 cup | | | | turnip or rutabaga, thinly sliced | | | | 175 ml | | 1 tbsp | | | | brown sugar | | | | 15 ml | | 2 | | | | carrots, sliced thinly | | | | 2 | | to taste | | | | salt | | | | to taste | | to taste | | | | pepper | | | | to taste |
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| Melt margarine in medium skillet over medium heat. Cook onions five minutes. In a 9" (23 cm) pie plate, layer potatoes, celery, 1/3 cooked onions, turnip or rutabaga, then sprinkle with brown sugar, 1/3 onions, carrots, 1/3 onions. Sprinkle each layer very lightly with salt and pepper. Cover and bake at 375ºF (190ºC) for 1 hour until vegetables are tender. Makes 6 servings. |
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