Alsatian Gratin Of Roots (Lacto) Recipe
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Ingredients : Alsatian Gratin Of Roots (Lacto) Recipe
3 large Onions finely chopped
4 large Carrots, (1 lb) chopped
3 cups Broth chicken, beef, or
Vegetable
3 lb Potatoes, (about 6large)
1 lb rutabagas, (2 medium)
1/2 cup Minced fresh parsley
1 Nutmeg to taste
3/4 cup 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 <SANDRA_B@selco.lib.mn.us> 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
Converted by MC_Buster.
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