Serves: 6
Total Calories: 492

1 cup sliced carrot
1/4 cup chopped onion
1 green bell pepper, chopped
1 cup cubed turnips
1 1/2 cups chopped celery
2 cups cubed potatoes
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1 cup milk
------------------------------
Rice Crust:
2 cups cooked rice
1/3 cup milk
2 eggs, separated
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter, melted

Cook all vegetables except potatoes in salted water for 15 minutes. Add potatoes. Cook until tender. Drain. Melt butter, and add flour, salt, milk, and vegetables. Put in casserole and cover with Rice Crust. Bake at 400° for 20 minutes.

Rice Crust:
Mix rice and milk. Beat yolks and add to rice mixture. Sift dry ingredients and add to mixture with butter. Beat well and fold in beaten egg whites.

Nutritional Facts:

Serves: 6
Total Calories: 492
Calories from Fat: 107

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