Alsatian Gratin Of Roots (Lacto)

4 lg Carrots (1 lb) chopped

3 c Broth chicken, beef, or Vegetable 3 lb Potatoes (about 6large)

1 lb (2 medium) rutabagas

1/2 c Minced fresh parsley

1 ea Nutmeg to taste

3/4 c Jarlsberg cheese

5-6 quart pan (I used a small roaster) cook onions and carrots in

1/2 cup of broth until softened. Add to this the parsley. Peel and thinly slice the potatoes and rutabagas. Arrange half of the potato/rutabaga combo in the bottom of the pan (I sprayed with Pam first). Top with half the onion/carrot mixture. Repeat with the other half of the ingredients. Over the top, pour the rest of the broth. Cover and bake for 1 1/2 hours in a

425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned. Makes

10-12 servings Comment: I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd

2 adults and 3 teens

1991 "Vegetables, pilaf, wild rice". Posted by SANDY BETH - WINONAPL to the Fatfree Digest

15 Issue

15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick

1995. Formatted by Sue Smith, SueSmith