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  Recipe Home » Misc » Alsatian Gratin Of Roots (Lacto)
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  Alsatian Gratin Of Roots (Lacto)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
3 large Onions finely chopped
4 large Carrots (1 lb) chopped
3 cup Broth chicken, beef, or
Vegetable
3 lb Potatoes (about 6large)
1 lb (2 medium) rutabagas
1/2 cup Minced fresh parsley
1 each Nutmeg to taste
3/4 cup 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 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
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