Potato-parsnip gratin w/spinach and carrot-rice sauce pt 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
NOTES : Bands of dark green spinach and creamy root vegetables are baked until golden without the usual cream. We mixed fat-free milk with a carrot and rice puree. The sauce perculates to the top and forms a crust the color of cheddar cheese and the texture of cornmeal. Fast: precook in the microwave and brown in the oven. Makes 4 to 6 modest portions for entree or side dish.
Recipe by: Hanneman, Riverside, CA (1999-Mar) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 04, 1999, converted by MM_Buster v2.0l.
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