Alsatian gratin of roots (lacto)

Yield: 10 servings

Measure Ingredient
3 larges Onions finely chopped
4 larges Carrots (1 lb) chopped
3 cups Broth chicken, beef, or
\N \N Vegetable
3 pounds Potatoes (about 6large)
1 pounds (2 medium) rutabagas
½ cup Minced fresh parsley
1 each Nutmeg to taste
¾ cup Jarlsberg cheese (I used ff
\N \N Cheese instead)

In a 5-6 quart pan (I used a small roaster) cook onions and carrots in ½ 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 1½ 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 <SANDRA_B@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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