Gratin of Roots (Lacto)|
Alsatian Gratin of Roots (Lacto)
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
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,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen