Alsatian Gratin Of Roots (lacto) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 large: Onions finely chopped,
4 large: Carrots, (1 lb) chopped
3 cup: Broth chicken, beef, or
Vegetable,
3 lbs: Potatoes, about 6large
1 lbs: , (2 medium) rutabagas
1/2 cup: Minced fresh parsley,
1 each: Nutmeg to taste,
3/4 cup: Jarlsberg cheese, (I used ff
Cheese instead),
Directions:
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.
1.80
Source from luhu.jp
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
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.
1.80
Source from luhu.jp