Root Vegetable Gratin

* Exported from MasterCook *

ROOT VEGETABLE GRATIN

Recipe By : PICK OF THE DAY SHOW #PD7725 12/25/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/25

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
5 Yukon Gold potatoes -- peel,thinly sliced 2
large turnips -- peel,thinly sliced 2 large
yellow rutabaga -- peel,thinly sliced 2 cups heavy
cream 4 sage leaves
1/2 cup Gruyere or Parmesan Cheese

Preheat the oven to 375 degrees.

Butter a gratin dish, and arrange layers of potatoes, then turnips and
then rutabagas, seasoning between each layer with salt and pepper, and
continuing until you reach the top of the gratin dish. Heat the cream
with the sage leaves, and pour over vegetables. Cover with grated
cheese and bake for 40-50 minutes, until vegetables are softened. Test
with a skewer for doneness.

TIP:

TURNIP TUREENS

Select large turnips, and carve out the center. Blanch in simmering
water until almost completely cooked, turn upside down to drain and
cool. Fill with mashed potatoes and turnips or creamed turnip tops or
spinach. Serve right away, or top with grated cheese and broil. These
look pretty when served on bed of turnip greens.

Copyright, 1996, TV FOOD NETWORK,G.P., All Rights
Reserved






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