Alsatian Gratin of Roots (Lacto)

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Title: Alsatian Gratin of Roots (Lacto)
Yield: 10 Servings
Categories: Fat-Free


3 lg Onions finely chopped
4 lg Carrots (1 lb) chopped
3 c Broth chicken, beef, or
3 lb Potatoes (about 6large)
1 lb (2 medium) rutabagas
1/2 c Minced fresh parsley
1 Nutmeg to taste
3/4 c Jarlsberg cheese (I used ff
Cheese instead)

In a 5-6 quart pan (I used a small roaster) cook onions and carrots in 1/2
cup of broth until softened. Add to this the parsley.

Peel and thinly slice the potatoes and rutabagas. Arrange half of the
potato/rutabaga combo in the bottom of the pan (I sprayed with Pam first).
Top with half the onion/carrot mixture. Repeat with the other half of the
ingredients. Over the top, pour the rest of the broth.

Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese and
sprinkle with nutmeg. Broil until cheese is browned.

Makes 10-12 servings

Comment: I wanted to share a recipe which I have been making this winter
for my family. It is a good cold weather dish. It makes enough for a crowd
~ my family (2 adults and 3 teens) only eat about half. This can be made
ahead and chilled until ready to use.

Source: Sunset Magazine. November, 1991 "Vegetables, pilaf, wild rice".

Posted by SANDY BETH - WINONAPL to the Fatfree
Digest [Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen