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Name: Root Vegetable Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Sage leaves; 1/2 c Parmesan cheese or Gruyere; 2 ts Butter; 2 c Heavy cream; 5 Yukon Gold potatoes, peeled; 2 lg Turnips, peeled and sliced; 2 lg Yellow rutabaga, peeled and

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INGREDIENTS

4 Sage leaves
1/2 c Parmesan cheese or Gruyere
2 ts Butter
2 c Heavy cream
5 Yukon Gold potatoes, peeled
2 lg Turnips, peeled and sliced
2 lg Yellow rutabaga, peeled and

INSTRUCTIONS

Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish. Heat the cream with the sage leaves, and pour over vegetables. Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened. Test with a skewer for doneness. TIP: TURNIP TUREENS Select large turnips, and carve out the center. Blanch in simmering water until almost completely cooked, turn upside down to drain and cool. Fill with mashed potatoes and turnips or creamed turnip tops or spinach. Serve right away, or top with grated cheese and broil. These look pretty when served on bed of turnip greens. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PICK OF THE DAY SHOW #PD7725 01/31/97 Posted to MC-Recipe Digest V1 #525 by Dorothy Tapping on Mar 19, 1997

NOTES

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Root Vegetable Gratin

4 Sage leaves
1/2 c Parmesan cheese or Gruyere
2 ts Butter
2 c Heavy cream
5 Yukon Gold potatoes, peeled
2 lg Turnips, peeled and sliced
2 lg Yellow rutabaga, peeled and

Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers  of potatoes, then turnips and then rutabagas, seasoning between each layer  with salt and pepper, and continuing until you reach the top of the gratin  dish. Heat the cream with the sage leaves, and pour over vegetables. Cover  with grated cheese and bake for 40-50 minutes, until vegetables are  softened. Test with a skewer for doneness.    TIP:    TURNIP TUREENS    Select large turnips, and carve out the center. Blanch in simmering water  until almost completely cooked, turn upside down to drain and cool. Fill  with mashed potatoes and turnips or creamed turnip tops or spinach. Serve  right away, or top with grated cheese and broil. These look pretty when  served on bed of turnip greens.    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    Recipe by: PICK OF THE DAY SHOW #PD7725 01/31/97 Posted to MC-Recipe Digest  V1 #525 by Dorothy Tapping <ctapping@USIT.NET> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 1 Servings

Calories: 893
Calories from Fat: 863 (97%)

Amt Per Serving		% DV

	Total Fat 95.9g	128 %
	Saturated Fat 59.8g	299 %
	Monounsaturated Fat 27.4g
	Polyunsanturated Fat 3.6g
Cholesterol 346.4mg		107 %
Sodium 145mg		5 %
Potassium 193mg		5 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 6.9g
Protein 5.1g		7 %
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: 893

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