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Alsatian Gratin of Roots (Lacto)

 

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.
23

Yield

10

servings

Prep

5

min

Cook

95

min

Ready

100

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

3 large onions
finely chopped
1 pound carrots
about 4 large, chopped
3 cups vegetable stock
or beef or chicken stock
3 pounds potatoes
about 6 large
1 pound rutabaga (swede)
(2 medium)
½ cup parsley leaves
minced fresh
1 x nutmeg
to taste
*
¾ cup jarlsberg cheese
*

Directions

In a 5 to 6 quart pan (I used a small roaster) cook onions and carrots in ½ 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 cooking spray 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 1½ hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned.

Makes 10 to 12 servings

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 1722% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 52mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 22%
Sugars g
Protein 8g
Vitamin A 158% Vitamin C 48%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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