Deep-Dish Rutabaga-Fennel Gratin Recipe
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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
- 3/4 cup grated low-fat Cheddar cheese
- 1/3 cup all-purpose flour
- 2 tablespoons chopped fresh sage
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small rutabaga, thinly sliced (5 ounces)
- 1 medium russet potato, sliced (5 ounces)
- 1/2 small yellow onion, thinly sliced (1/2 cup)
- 1/2 small fennel bulb, thinly sliced (1/2 cup)
- 1 cup low-fat milk
- Preheat oven to 350 degrees F. Grease 1-quart baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.
- 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.
- Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
- Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.
- 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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