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ROOT VEGETABLE GRATIN

Vegetable Cobbler

Honey-Baked Root Vegetables

This document last modified .


ROOT VEGETABLE GRATIN

Ingredients:

2 teaspoons butter
5 Yukon Gold potatoes -- peeled and sliced
2 large turnips -- peeled and sliced
2 large yellow rutabaga -- peeled and sliced
2 cups heavy cream
4 sage leaves
1/2 cup Parmesan cheese or Gruyere cheese -- grated

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas,
  3. easoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish.
  4. Heat the cream with the sage leaves, and pour over vegetables.
  5. Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened.
  6. Test with a skewer for doneness.
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Vegetable Cobbler

Ingredients:

1 Teaspoon Olive Oil
1 Medium Onion -- chopped
1 Cup Mushroom -- sliced
2 Cloves Garlic -- minced
2 Tablespoons Flour -- All-Purpose
2 Teaspoons Knorr Vegetable Stock
2 Cups Water
1/2 Teaspoon Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Medium Potato -- peeled and diced
3 Carrot -- diced
2 Stalks Celery -- diced
1 Cup Rutabaga -- peeled and diced
2 Tablespoons Parsley -- fresh
1/3 Cup Flour -- Whole-Grain Wheat
1/3 Cup Flour -- All-Purpose
1/4 Cup Cheddar Cheese -- shredded
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Butter -- melted
1/2 Cup Yogurt - Silhouette No Fat -- plain

Instructions:

  1. In large saucepan, heat oil over med heat; cook onion, mushrooms
  2. nd garlic, stirring occasionally, for 3 min or until softened.
  3. Sprinkle with flour; cook, stirring, for 1 min.
  4. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min
  5. r until boiling and thickened.
  6. Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15
  7. inutes or until tender-crisp. Stir in parsley.
  8. Spoon into 8-cup casserole dish.
  9. Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking
  10. owder, baking soda and salt.
  11. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over
  12. egetables.
  13. Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.
Notes:

Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF






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Honey-Baked Root Vegetables

Ingredients:

2 tablespoons honey
1 tablespoon margarine -- melted
1/4 teaspoon salt
1 pound carrots -- * see note
1 small rutabaga -- about 1 pound
vegetable cooking spray

Instructions:

  1. Combine honey, margarine, and salt in a large bowl; stir well.
  2. Add carrot and rutabega; toss to coat vegetables.
  3. Arrange the vegetables in a single layer in a 15 x 10 inch jelly-roll pan coated with cooking spray.
  4. Bake at 375F for 1 hour or until vegetables are tender, stirring occasionally.
Notes:

Made 2/25/95 with carrots and turnips and only 1/8 teaspoon salt. I
liked it but Rick would like it without the turnips next time.

Instructions:

  1. alories 149 (21% from fat); Protein 2.6g, Fat 3.4g (sat 0.6g, mono 1.3g, poly
Instructions:

  1. 1g); carb 29.5g; fiber 4.9g; chol 0mg; iron 1.2mg; sodium 243mg; calc 87mg
  2. cut carrots and rutabega into 4 x 1/2 inch sticks
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