Date: Tue, 14 Feb 95 18:12:18 CST
From: SANDY BETH - WINONAPL (SANDRA_B@selco.lib.mn.us)
I have been lurking on the list for a couple of months and enjoying
the great recipes and advice. 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
Source: Sunset Magazine. November, 1991 "Vegetables, pilaf, wild rice"
ALSATIAN GRATIN OF ROOTS
3 large onions (1 1/2 #) finely chopped
4 large carrots (1#) chopped
3 cups vegetable broth
3 pounds of potatoes (about 6 large)
1 pound (2 medium) rutabagas
1/2 cup minced fresh parsley
3/4 cup ff cheese
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
This can be made ahead and chilled until ready to use.