Deep-Dish Rutabaga-Fennel Gratin
Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.
Ingredients
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3/4 cup grated low-fat Cheddar cheese
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1/3 cup all-purpose flour
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2 tablespoons chopped fresh sage
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3/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 small rutabaga, thinly sliced (5 ounces)
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1 medium russet potato, sliced (5 ounces)
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1/2 small yellow onion, thinly sliced (1/2 cup)
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1/2 small fennel bulb, thinly sliced (1/2 cup)
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1 cup low-fat milk
Directions
1.
Preheat oven to 350 degrees F. Grease 1-quart baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.
2.
Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
3.
Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
4.
Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.
Nutrition information
Calories 300, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 805 mg, Carbohydrate 46 g, Fiber 4 g, Protein 19 g, Sugars 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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