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Recipe Name: Alsatian Gratin Of Roots (lacto) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

3 Onions finely chopped
4 Carrots, 1 lb chopped
3 Cup(s) Broth chicken, beef or
3 Pound(s) Potatoes, about 6large
1 Pound(s) 2 medium rutabagas
1/2 Cup(s) Minced fresh parsley
1 Nutmeg to taste
3/4 Cup(s) Jarlsberg cheese, I used ff
Cheese instead), 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, using
MMCONV. Archived through kindness of Karen Mintzias,
1.80á File

Nutrition (calculated from recipe ingredients)
Calories: 162
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 33.8mg
Potassium: 845.5mg
Carbohydrates: 34g
Fiber: 5.5g
Sugar: 6.2g
Protein: 4g

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