INGREDIENTS

INSTRUCTIONS

CARROT-RICE SAUCE
DIRECTIONS 1) Using a collander, rinse the spinach and cilantro under hot
tap water to clean, and soften but not wilt the leaves. Dry between paper
towels. Roughly chop and toss with the fresh thyme leaves.
2) Using a cuisinart or mandolin fitted with the 2mm blade, slice the
parsnip. Transfer to a bowl. Slice the potato quarters.
3) Select a 3.5- to 4-inch deep 2-qt casserole or loaf pan that is both
microwave- and oven-proof. Spray the bottom and sides. To form the gratin
create two layers of spinach, each sandwiched between layers arranged from
bottom to top as follows: turnips, potatoes, and a few grindings each of
salt, pepper and mace.
4) Sauce: In a 2-cup measure, combine the milk, cream of rice and pureed
carrots and rice. Pour this mixture over the casserole.
5) Cut each slice of butter or margarine into smaller pieces and distribute
over the top of the casserole. (Do not try to make this gratin fat-free.)
Cover the casserole and place in the microwave on a drip plate. Microwave
on HIGH (100%, 700 watt) for 10 minutes (Adjust time for your oven). Test
for doneness: if the vegetables do no feel "al dente" then continue to cook
on high in 1 to 2 minute intervals.
8) Meanwhile preheat the oven to 350F. Place partially cooked gratin in the
oven, uncovered, for 10 to 12 minutes or until the top is carrot- orange
and crusty. Remove from oven and let stand 2 to 5 minutes. Serve wedges
with a chutney or onion relish.
EACH 180 cals, 2.5g fat (12% cff). Low sodium; high potassium, Vit A and C.
Estimated by MasterCook and Pat Hanneman (kitpath@earthlink.net)
03/15/99(Mon)

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