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Name: Root Vegetable Cheese Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Cut into 1/8" slices; 1/2 ts Ground nutmeg; 2 md Turnips; peeled, and; Cut into 1/8" slices; salt and pepper to taste; 1 sm Rutabagas; peeled, and; 3 md Parsnips; peeled, and; Cut into 1/8" slices; 1 1/4 c Heavy cream; 1 1/2 tb Flour; 1 c Grated Gruyre cheese

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INGREDIENTS

Cut into 1/8" slices
1/2 ts Ground nutmeg
2 md Turnips; peeled, and
Cut into 1/8" slices
salt and pepper ; to taste
1 sm Rutabagas; peeled, and
3 md Parsnips; peeled, and
Cut into 1/8" slices
1 1/4 c Heavy cream
1 1/2 tb Flour
1 c Grated Gruyre cheese

INSTRUCTIONS

In salted water, boil rutabagas for six to eight minutes, and turnips and parsnips for three to four minutes or until tender. Dry well. In a large bowl, toss together vegetable slices. Arrange a layer of vegetables on the bottom of a buttered 6- by 9-inch baking dish. Sprinkle some flour, then cheese, then salt and pepper over vegetables. Repeat to make a second layer. Layer additional vegetables on the final layer, then pour cream and nutmeg over vegetables. Sprinkle more cheese over vegetables. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and bake for 40 minutes more until golden and bubbly. Let stand for five to ten minutes before serving. Serves 4. Comments: Root vegetables for this dish may be cooked a day ahead of time, chilled and covered. Root Vegetables: Whats the Difference? Parsnips -- In America, they are eaten as a winter vegetable. Rutabagas -- This cabbage family vegetable can be used interchangeably with the turnip, although the rutabagas flesh is pale orange as compared to the creamy white flesh of the turnip. It can be peeled and roasted with meat, cooked with soups, added to casseroles or mashed. Turnips -- Sweet when young, turnips take on a coarser texture and taste as they age. Peel the large ones before cooking. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Root Vegetable Cheese Gratin

Cut into 1/8" slices
1/2 ts Ground nutmeg
2 md Turnips; peeled, and
 Cut into 1/8" slices
 salt and pepper to taste
1 sm Rutabagas; peeled, and
3 md Parsnips; peeled, and
 Cut into 1/8" slices
1 1/4 c Heavy cream
1 1/2 tb Flour
1 c Grated Gruyre cheese

In salted water, boil rutabagas for six to eight minutes, and turnips and  parsnips for three to four minutes or until tender. Dry well. In a large  bowl, toss together vegetable slices. Arrange a layer of vegetables on the  bottom of a buttered 6- by 9-inch baking dish. Sprinkle some flour, then  cheese, then salt and pepper over vegetables. Repeat to make a second  layer. Layer additional vegetables on the final layer, then pour cream and  nutmeg over vegetables. Sprinkle more cheese over vegetables. Cover with  foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover  and bake for 40 minutes more until golden and bubbly. Let stand for five to  ten minutes before serving. Serves 4.    Comments: Root vegetables for this dish may be cooked a day ahead of time,  chilled and covered.    Root Vegetables: Whats the Difference? Parsnips -- In America, they are  eaten as a winter vegetable. Rutabagas -- This cabbage family vegetable can  be used interchangeably with the turnip, although the rutabagas flesh is  pale orange as compared to the creamy white flesh of the turnip. It can be  peeled and roasted with meat, cooked with soups, added to casseroles or  mashed. Turnips -- Sweet when young, turnips take on a coarser texture and  taste as they age. Peel the large ones before cooking.    Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 4 servings

Calories: 143
Calories from Fat: 125 (87%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.5g
Cholesterol 50.9mg		16 %
Sodium 53mg		2 %
Potassium 32.6mg		1 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.7g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 143

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