Root vegetable cheese gratin

4 servings

Ingredients

Quantity Ingredient
1 small Rutabagas; peeled, and
Cut into 1/8\" slices
2 mediums Turnips; peeled, and
Cut into 1/8\" slices
3 mediums Parsnips; peeled, and
Cut into 1/8\" slices
1½ tablespoon Flour
1 cup Grated Gruyre cheese
1¼ cup Heavy cream
½ teaspoon Ground nutmeg
Salt and pepper; to taste

Directions

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: What's 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 rutabaga's 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@...

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