Recipe: Gratin of Rutabaga with Fresh Rosemary

GRATIN OF RUTABAGA WITH FRESH ROSEMARY

1 pound rutabaga, peeled, cut in half and sliced very thin, divided use
2 tablespoons whole wheat flour, divided use
1 teaspoon chopped fresh rosemary, divided use
1 cup freshly grated Parmesan, divided use
Salt and pepper (to taste)
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 teaspoons minced garlic

In a steamer basket set over boiling water, cover the rutabaga slices and steam 3 to 4 minutes or until crisp-tender. Lift out of the basket and allow to drain and cool, then pat dry.

Preheat oven to 375 degrees F.

Butter an 11- or 12-inch oval gratin dish or 1 1/2-quart baking dish. Arrange 1/3 of the rutabaga slices evenly over the bottom and sprinkle with 1 tablespoon flour, 1/2 teaspoon rosemary, 1/3 cup Parmesan and salt and pepper to taste. Arrange half the remaining slices over the Parmesan, sprinkle with the remaining flour and rosemary, 1/3 cup of the remaining Parmesan and salt and pepper to taste. Arrange the remaining rutabaga over the cheese and season with salt and pepper.

In a small saucepan over moderately high heat, combine the cream, stock and garlic and bring the mixture just to a boil. Pour it evenly over the rutabaga layers and sprinkle the remaining Parmesan on top.

Cover with foil and bake 30 minutes. Remove the foil and bake for 20 minutes or until the top is golden brown. Let the gratin stand for 5 minutes.

Makes 6 side-dish servings
Source: The Essential Root Vegetable Cookbook by Sally and Martin Stone