Alsatian Gratin of Roots (Lacto)
- 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)
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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
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
