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Veggie Life - Autumn Vegetable Gratin

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* Exported from MasterCook *

 

Autumn Vegetable Gratin

 

Recipe By :Veggie Life, Autumn 2001, Mark Berlin

Serving Size : 8 Preparation Time :0:00

Categories : Small Bites and Sides Veggie Life / Autumn 2001

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds butternut squash, peeled seeded, and cut

into 1/4-inch slices

8 ounces plain tempeh, sliced 1/4-inch thick

2 large beets, peeled and sliced

2 large turnips, rutabagas, parsnips, or kohlrabi,

peeled and sliced

2 red onions, thinly sliced

1 eggplant, thinly sliced

2 cups vegetable stock

1 cup dried bread crumbs

12 cups chopped walnuts

6 cloves garlic -- chopped

2 tablespoons chopped fresh thyme, or 2 teaspoons dried

1 teaspoon up to 2 teaspoons olive oil

freshly ground pepper, to taste

 

Preheat oven to 400 degrees. Arrange vegetables in rows across a 9 x

13-inch baking dish: first squash, then tempeh, beets, turnips (or

desired vegetable), onions, and eggplant. Pour stock over top and bake 1

hour, until tender.

 

In a small bowl, combine bread crumbs, walnuts, garlic, thyme, and oil.

Sprinkle mixture over vegetables, add pepper to taste, and bake for 5

minutes, or until lightly browned.

 

 

 

 

 

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

 

Per Serving (excluding unknown items): 1182 Calories; 107g Fat (75.7%

calories from fat); 47g Protein; 30g Carbohydrate; 10g Dietary Fiber; 1mg

Cholesterol; 409mg Sodium. Exchanges: 2 Grain(Starch); 6 Lean Meat; 0

Vegetable; 18 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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