Root Vegetable Gratin

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* Exported from MasterCook *

 

Root Vegetable Gratin

 

Recipe By : Star Tribune, 11/16/00

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups shredded reduced-fat Jarlsberg -- (6 oz.)

OR Swiss cheese

2 tablespoons minced fresh onion

1 tablespoon prepared horseradish

2 garlic cloves -- minced

4 cups sliced peeled Yukon Gold potato -- (1/4-inch)

Cooking spray

3 1/4 cups sliced peeled parsnip -- divided (1/4-inch)

2 1/2 cups shredded peeled celeriac

(celery root) -- divided

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup fat-free less-sodium broth

2 tablespoons dry bread crumbs

1 1/2 tablespoons butter or stick margarine -- melted

 

Serves 8.

 

The sharp, earthy taste of celeriac is tempered by the sweetness of

parsnips and the buttery flavor of Yukon Golds.

 

Preheat oven to 350 degrees. Combine cheese, onion, horseradish and garlic

in a bowl.

 

Arrange half of potato slices in a 13-by 9-inch baking dish coated with

cooking spray and sprinkle with 1/3 of cup cheese mixture. Arrange half of

parsnip over cheese mixture. Spread half of celeriac over parsnip. Repeat

layers, ending with celeriac. Sprinkle with salt and pepper. Pour broth

over top.

 

Cover and bake for 45 minutes. Uncover; sprinkle with remaining cheese

mixture and bread crumbs. Drizzle with butter. Bake an additional 20

minutes or until golden brown.

 

Nutrition information per serving: Calories1 94, Carbohydrates 26 g,

Protein 10 g, Fat 6 g, including sat. fat 4 g, Cholesterol 21 mg, Sodium

243 mg, Calcium 295 mg, Dietary fiber 3 g.

 

 

 

 

 

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