nutritional information

Per 1 1/2-cup serving:

  • Calories: 300
  • Protein: 19 g
  • Total Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Cholesterol: 15 mg
  • Sodium: 805 mg
  • Fiber: 4 g
  • Sugar: 12 g

Deep-Dish Rutabaga-Fennel Gratin

Deep-Dish Rutabaga-Fennel Gratin

Serves 2

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.
  • ¾ cup grated low-fat Cheddar cheese
  • ⅓ cup all-purpose flour
  • 2 Tbs. chopped fresh sage
  • ¾ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 small rutabaga, thinly sliced (5 oz.)
  • 1 medium russet potato, sliced (5 oz.)
  • ½ small yellow onion, thinly sliced (½ cup)
  • ½ small fennel bulb, thinly sliced (½ cup)
  • 1 cup low-fat milk

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.

February 2009

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comments

Not bad. Mine came out a little dry, but that was my fault. Lots of room for variation. I'm thinking yams? nutmeg? green onions? Maybe not all together. :)

JH - 2010-02-23 12:59:19

this dish was delicious. did not have fresh sage so instead used 1/4 tsp poultry seasoning. also, baked in a covered glass dish. will certainly make again. and again!

buck ramsay - 2010-02-18 16:42:44

put it in the microwave for a few minutes and it's much easier to work with. The skin kind of slides away with a knife.

Amy L-W - 2010-02-17 22:16:22

is there any way to easily peel rhutabaga?

carol steavens - 2010-02-13 14:13:26

This was REALLY good! I used canned diced rutabagas, added mozzarella & parmesean to the cheese mixture. I also used garlic powder, dried oregano, basil, & poultry seasoning instead of fresh sage. I also couldn't resist adding some dollops of chevre between the layers and it came out amazing!

heather g. - 2011-12-29 18:11:34