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Root-Vegetable Gratin

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(207 people have added this recipe to their favorites.)

Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.

Pairing Suggestion

Lightly sweet root vegetables go great with fruity whites. Try a California Chenin Blanc, like the 2007 Dry Creek Vineyard.

Root-Vegetable Gratin

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(207 people have added this recipe to their favorites.)
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Root-Vegetable Gratin

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Root-Vegetable Gratin

This meatless alternative won over my carnivorous self. I don't own a mandoline, so I used my trusty Global Chef's knife to do all the cutting (while wearing a heavy glove to mind my fingers). I sprinkled fresh rosemary, sage and Adobo in between all the layers and used 1 c. seasoned panko on top. Be really careful when you do the broiling. I did mine 10 inches from the top and after just one minute it was close to burning. Only 4 Weight Watchers points per serving. Very tasty and it reheats well!

Posted by: fdr1968 on January 20, 2010

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I found this unbelievably delicious and easy. The vegetables very nearly melt in your mouth, which contrasts beautifully with the bread crumbs. I agree that you need to season generously, but the sweetness of the vegetables need no other adornments such as cheese or herbs.

Posted by: ZoBlu on January 16, 2010

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This recipe is a great way to introduce yourself to the rutabaga if you've never had them before. It was delicious, but it would have been even more delicious if it had been less healthy--bring on the cheese! Still, I expect that I will make it again as a side. You can use pretty much any winter squash or root vegetable that you have on hand.

Posted by: renalea on January 13, 2010

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