Root vegetable gratin recipe
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Root vegetable gratin

Dairy Farmers of Canada
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  • Course Side Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 15 mins
  • Yields 6 to 8 Servings

Ingredients

1 onion, thinly sliced
4 cups (1 L) potatoes, thinly sliced
2 cups (500 mL) rutabaga, thinly sliced
1 cup (250 mL) parsnips, thinly sliced
1 cup (250 mL) carrots, thinly sliced
1 cup (250 mL) sodium-reduced beef broth
1/4 cup (60 mL) fresh parsley, chopped
freshly ground pepper
6 oz (180 g) Canadian Provolone, sliced

Preparation

Preheat oven to 375°F (190°C).

In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half the sliced Provolone.

Mix the beef broth with parsley and pepper. Pour into dish(es).

Top with remaining cheese and cover with aluminum foil.

Bake in oven 60 minutes, remove foil and continue cooking for another 15 minutes or until vegetables are tender and the cheese browned.

Note: For even thinner slices of vegetables, use a mandoline.

Tips

Variations:
Canadian Cheddar, Mozzarella, Swiss cheese.

37 people love this recipe.

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Nutritional Info

Per serving
Energy: 170 Calories
Protein: 8 g
Carbohydrate: 21 g
Fat: 6 g
Fibre: 4.2 g
Sodium: 299 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 19 % / 213 mg
Vitamin C: 52 %
Folate: 20 %
Phosphorus: 19 %
Vitamin A: 19 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.


Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

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