Guest guest Posted January 29, 2002 Report Share Posted January 29, 2002 * 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 Quote Link to comment Share on other sites More sharing options...
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