TURNIP & POTATO GRATIN

Best Health - - EATS -

Rutabaga, also known as orange turnip or swede, has a tangy sharp­ness that makes it a good match for rich pota­toes. This is a per­fect make-ahead dish for any­thing from roast beef to tur­key. Gruyère is de­li­cious, but you can sub­sti­tute it with any strong cheese, such as Ched­dar and Swiss.

IN­GRE­DI­ENTS 1 tbsp (15 mL) but­ter

5 medium Yukon Gold pota­toes (about 2.2 lb/1 kg), un­peeled

1 small rutabaga (about 2.2 lb/1 kg)

4 cups (900 mL) no-salt-added chicken stock ¾ tsp (3 mL) salt

¼ tsp (1 mL) nut­meg, freshly grated prefer­ably 2 cups (500 mL) wa­ter

2 cups (500 mL) grated Gruyère cheese METHOD

1. Pre­heat oven to 375°F (190°C). Grease a 9- x 13-in (3.5 L) bak­ing dish with but­ter.

2. Scrub pota­toes (no need to peel) and cut into chunks; place in a large pot. Peel and dis­card thick peel from rutabaga. Cut rutabaga into chunks (about the same size as the potato chunks); add to pot. Add stock, salt and nut­meg. Add as much wa­ter as needed to bring liquid in pot to just be­low the level of the veg­eta­bles; bring to a boil. Boil gen­tly for 10 to 15 min­utes or un­til veg­eta­bles are ten­der. Drain, re­serv­ing 2 cups (500 mL) of the cook­ing liquid.

3. Trans­fer veg­eta­bles back to pot. Mash un­til smooth, adding enough of the re­served cook­ing liquid to help veg­eta­bles be­come a chunky purée. Trans­fer to a pre­pared dish; smooth into an even layer. Sprin­kle with cheese. Bake for

15 to 20 min­utes or un­til cheese is bub­bly and browned. (Make-ahead: Cook and purée veg­eta­bles; trans­fer to bak­ing dish and let cool com­pletely. Cover well and keep re­frig­er­ated for up to 2 days. Sprin­kle with cheese and bake, adding 10 min­utes to bak­ing time.)

PER SERV­ING: 187 calo­ries, 9 g pro­tein, 8 g fat (5 g sat­u­rated fat), 19 g car­bo­hy­drates, 2 g fi­bre, 27 mg choles­terol, 289 mg sodium besthealth­mag.ca MAKES: TO SERV­INGS PREP TIME: MIN­UTES COOK TIME: HOUR

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