Tuesday, July 27, 2010


Get that "yuk" look off your face now!!!! Root vegetables have such great flavor, very healthy and I doctor this recipe up to give it a little extra kick. I think many of us walk right by the squash, rutabagas and sweet potatoes simply because we don't know what to do with them...
Well don't walk by these vegetables again...this is delicious!
2 large sweet potatoes peeled
1 butternut squash peeled
1 medium rutabaga peeled and halved lengthwise
1 (8 oz) jar artichokes drained
2-3 large roasted red peppers diced
2/3 cup chicken broth
1/4 cup heavy cream
3/4 cup panko bread crumbs
1/2 cup shredded fontina cheese
1-1/2 tbl olive oil
Preheat oven to 375 degrees
Slice the potatoes and squash lengthwise on a mandoline or slicer. If you don't have those, slice them with a knife as small as you can. Slice the rutabaga crosswise very thin. Use butter or cooking spray to grease a 13 X 9 pan. Layer half the potatoes in the dish with a bit of an overlap. Season them with salt and pepper. Top with half the rutabaga, squash, artichoke and peppers. Season with salt and pepper. Repeat layering until all vegetables are in the pan.
Pour the broth over the vegetables. Cover with tin foil tightly and bake for one hour until vegetables are fork tender. Remove the foil and pour in the cream. Bake 30 minutes until the liquid is thickened.
Preheat the broiler. Mix the panko, oil and cheese. Sprinkle this mixture over the gratin. Broil for about 2 minutes until golden. Let rest for about 10 minutes.
Mostly healthy, perfectly delicious


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