Deep-Dish Rutabaga-Fennel Gratin
The recipe Deep-Dish Rutabaga-Fennel Gratin can be made in roughly 45 minutes. This lacto ovo vegetarian recipe serves 2 and costs $1.67 per serving. One serving contains 410 calories, 20g of protein, and 16g of fat. It works well as a rather inexpensive main course. This recipe from Vegetarian Times has 100 fans. Head to the store and pick up cheddar cheese, rutabaga, salt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. Try Rutabaga Gratin, Rutabaga Gratin, and Potato-and-Rutabaga Gratin for similar recipes.
Servings: 2
Ingredients:
¾ cup grated low-fat Cheddar cheese
½ small fennel bulb, thinly sliced (½ cup)
1/3 cup all-purpose flour
2 Tbs. chopped fresh sage
¼ tsp. ground black pepper
1 cup low-fat milk
1 medium russet potato, sliced (5 oz.)
1 small rutabaga, thinly sliced (5 oz.)
¾ tsp. salt
½ small yellow onion, thinly sliced (½ cup)
Equipment:
baking pan
oven
bowl
Cooking instruction summary:
1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.2. 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. 3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.
Step by step:
1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil.
2. Combine cheese, flour, sage, salt, and pepper in bowl.
3. 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.
4. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
5. Bake 1 hour, or until liquid is absorbed and vegetables are tender.
6. Let stand 15 minutes before serving.
Nutrition Information:
covered percent of daily need
