Winter-vegetable gratin~
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Yukon gold or baking potatoe |
| (about 8 cups) | ||
| 1 | pounds | White turnips or rutabaga (a |
| 2 | mediums | Onions; thinly sliced and |
| Separated into rings | ||
| 8 | mediums | Carrots (1 lb); peeled and |
| Sliced in thin rounds | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Each dried rosemary and thym |
| 1 | cup | Chicken broth |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Grated parmesan cheese |
| Rosemary sprigs; for garnish | ||
Directions
Recipe by: from Woman's Day 11/23/93 (For Thanksgiving meal: Can be prepared through step 3 up to 1 day ahead and refrigerated. Let stand at room temperature about 1 hour, then complete baking after turkey has been removed from oven.) 1. Heat oven to 375F. Have a 2-quart shallow baking dish ready.
2. Layer half the sliced potatoes, turnips, onions, then carrots evenly in the baking dish. Sprinkle with half the salt, pepper, rosemary and thyme. Repeat layers with remaining vegetables. Pour chicken broth over all. Sprinkle with remaining salt, pepper and herbs.
3. Cover tightly with foil and bake 50 minutes to 1 hour until vegetables are tender.
4. Uncover, drizzle evenly with cream and sprinkle with Parmesan cheese. Bake in 375 oven 20 minutes until bubbly and top is very lightly browned.
Per serving: 119 calories, 3 g protein, 18 g carbohydrate, 4 g fat, 14 mg chol., 322 mg sodium.
typed by Tiffany Hall-Graham
Submitted By MARY RIEMERMAN On 03-27-95