Recipe - Root Vegetable Gratin With Blue Cheese

1 tablespoon Olive oil
1 md Onion; finely chopped
1 One half pound Russet potatoes; (about 3
medium),
Scrubbed and cut into
14inch dice
4 cup Roasted Roots; cut into
1inch pieces
(See separate recipe for
Roasted Roots)
Salt and freshly ground
black pepper; to taste
1 teaspoon Chopped fresh thyme
One half teaspoon Chopped fresh sage
1 cup Vegetable broth

8 SERVINGS DAIRYFREE

This potatoroot vegetable hash makes a filling breakfast with a side of
vegetarian sausage links or topped with a poached egg.

IN 12INCH nonstick skillet, heat oil over medium heat. Add onion, cover
and cook over mediumlow heat, stirring occasionally, about 10 minutes. Add
potatoes. Cover and cook until potatoes are cooked through and beginning to
brown, stirring occasionally, 20 minutes. Add root vegetables, salt, pepper
and herbs and mix well. Add broth. Increase heat to mediumhigh. Cook,
uncovered, until heated through and liquid evaporates, 5 to 10 minutes.
Cook a few more minutes to brown bottom slightly. Serve right away.

PER SERVING: 265 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 72G CARB.; 0
CHOL.; 240MG SOD.; 12G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 55

Converted by MM_Buster v2.0l.