Rutabaga Charlotte

Name: Rutabaga Charlotte
Yield: 10
Ingredients: 1 medium rutabaga, peeled and cut into cubes; 1 cup of water; Salt to taste; 1 cup of cooked spinach; 15 slices of bread without crust.; Recheio:; 1 defatted chicken breast, shredded; 1 cup of grated cheese; 1 cup of vegetables; 1 cup of raisins; 250g of mayonnaise; 1 tablespoon of mustard; 1 can of cream with serum; 3 cups of bread without crust, cut into cubes.

1
1 medium rutabaga, peeled and cut into cubes
2
1 cup of water
3
Salt to taste
4
1 cup of cooked spinach
5
15 slices of bread without crust.
6
Recheio:
7
1 defatted chicken breast, shredded
8
1 cup of grated cheese
9
1 cup of vegetables
10
1 cup of raisins
11
250g of mayonnaise
12
1 tablespoon of mustard
13
1 can of cream with serum
14
3 cups of bread without crust, cut into cubes.

Ingredients

1
1 medium rutabaga, peeled and cut into cubes
2
1 cup of water
3
Salt to taste
4
1 cup of cooked spinach
5
15 slices of bread without crust.
6
Recheio:
7
1 defatted chicken breast, shredded
8
1 cup of grated cheese
9
1 cup of vegetables
10
1 cup of raisins
11
250g of mayonnaise
12
1 tablespoon of mustard
13
1 can of cream with serum
14
3 cups of bread without crust, cut into cubes.

Directions

1
Mash the rutabaga in a blender with water and salt
2
After that, blend the spinach with the same measures
3
With a brush, spread the rutabaga puree and spinach puree on slices of bread, alternating sides
4
Assemble the slices in a form and refrigerate
5
Recheio:
6
Mix all ingredients in a bowl
7
Let it chill for two hours, then spread the filling over the colorful bread slices and refrigerate again
8
Let it chill and flip.