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Potato-Parsnip Gratin W/spinach And Carrot-Rice Sauce Pt 2

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CATEGORY CUISINE TAG YIELD
Vegetables Potatoes, Vegetables 4 servings

INGREDIENTS

See part 1

INSTRUCTIONS

NOTES : Bands of dark green spinach and creamy root vegetables are baked
until golden without the usual cream. We mixed fat-free milk with a carrot
and rice puree. The sauce perculates to the top and forms a crust the color
of cheddar cheese and the texture of cornmeal. Fast: precook in the
microwave and brown in the oven. Makes 4 to 6 modest portions for entree or
side dish.
Recipe by: Hanneman, Riverside, CA (1999-Mar)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 04,
1999, converted by MM_Buster v2.0l.

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