Root Vegetable Gratin

[Guest guest]

Root Vegetable Gratin

 

8 Servings

 

This creamy recipe is lower in fat and higher in

flavor than traditional scalloped potatoes. It also

can be made with non-dairy ingredients, such as

low-fat oat milk, available in natural food stores.

 

1 medium onion, cut into thin round slices and

separated into rings

2 cups low-fat dairy milk, goat’s milk or oat milk

2 cups shredded cheddar cheese or cheddar-style soy

cheese

1 Granny Smith or Golden Delicious apple, peeled,

cored, quartered and cut into thin slices

1/2 lb. parsnips (about 3 medium), peeled and thinly

sliced

Salt and freshly ground black pepper to taste

2 Tbs. all-purpose flour

1/2 lb. carrots (about 6 medium), peeled and thinly

sliced

1 lb. turnips (about 4 medium) or rutabagas, peeled,

thinly sliced

 

 

Preheat oven to 400°F. Coat 13- by 9- by 2-inch baking

dish with vegetable oil spray. Layer parsnips over

bottom of dish. Sprinkle with salt, pepper and and 1

tablespoon flour. Layer carrots over parsnips.

Sprinkle with salt, pepper and remaining tablespoon

flour. Layer turnips over carrots, then cover with

apples and onion rings. Sprinkle with salt. Pour milk

over vegetables.

 

Cover with aluminum foil, sealing edges well. Bake

until vegetables are tender and completely cooked,

about 1 hour. Remove from oven, uncover and sprinkle

with cheese. Return to oven and bake until top is

browned, about 30 minutes. Let sit 5 to 10 minutes

before serving.

 

PER serving: 221 CAL; 11 G PROT; 11 G TOTAL FAT (7

SAT. FAT); 22 G CARB.; 34 MG CHOL; 257 MG SOD.; 4 G FIBER

 

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