Recipe - Gratin Of Rutabaga With Fresh Rosemary

1 pound Rutabaga; peeled, cut in
half and cut or sliced up very thin
2 tablespoon WW pastry flour
1 teaspoon Chopped fresh rosemary or
Three fourths tsp dried
1 cup FF parmesan
Salt and freshly ground
black pepper to taste
1 cup Plain yogurt or rice milk or
oat milk or yogurt cheese*
One half cup Vegetable broth
2 teaspoon Minced garlic

adapted from The Essential Root Vegetable Cookbook by Sally & Martin Stone

Steam cut or sliced up rutabaga in a steamer basket in a covered pot for 34 minutes.
Dain, cool and pat dry. Preheat oven to 375o. Lightly spray 1One half quart
baking dish with cooking spray. Arrange 1/3 of the rutabaga slices over the
bottom and sprinkle with 1 tablespoon of the flour, One half tsp of the rosemary, 1/3
cup of the parmesan, and salt & pepper to taste. Do another layer like this
and then arrange the last 1/3 of the slices on top and sprinkle with salt &
pepper. In a small pan, combine the yogurt, veggie broth, and garlic. Heat
over medium and bring just to a boil. Pour over the rutabaga layers and
sprinkle the top with the remaining Parmesan. Cover with foil and bake in
the prehated oven for 30 minutes. Remove the foil and bake 20 more minutes
or until the top is borwn. Let stand for 5 minutes before serving.

* The original recipe called for heavy cream, so you might have to add a
little extra flour if using a liquid that is not as thick as the cream.

Posted to fatfree digest V97 #268 by JBennicoff@aol.com on Nov 17, 1997