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Alsatian Gratin of Roots (Lacto)

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Digest, Feb95, Fatfree	10	Servings

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)

INSTRUCTIONS

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 <SANDRA_B@selco.lib.mn.us> 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.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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