Alsatian Gratin of Roots (Lacto)

Title:
Alsatian Gratin of Roots (Lacto)

Yield:
10 Servings

Categories:
Fat-Free




Ingredients:





     3 lg Onions finely chopped


     4 lg Carrots (1 lb) chopped


     3 c  Broth chicken, beef, or


          Vegetable


     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,


 SueSmith9@aol.com using MMCONV. Archived through kindness of Karen


 Mintzias, km@salata.com.


 


 1.80?


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip