Root vegetable gratin

 
                           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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