Deep-Dish Rutabaga-Fennel Gratin

The recipe Deep-Dish Rutabaga-Fennel Gratin can be made in roughly 45 minutes. This lacto ovo vegetarian recipe serves 2 and costs $1.67 per serving. One serving contains 410 calories, 20g of protein, and 16g of fat. It works well as a rather inexpensive main course. This recipe from Vegetarian Times has 100 fans. Head to the store and pick up cheddar cheese, rutabaga, salt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. Try Rutabaga Gratin, Rutabaga Gratin, and Potato-and-Rutabaga Gratin for similar recipes.

Servings: 2

 

Ingredients:

¾ cup grated low-fat Cheddar cheese

½ small fennel bulb, thinly sliced (½ cup)

1/3 cup all-purpose flour

2 Tbs. chopped fresh sage

¼ tsp. ground black pepper

1 cup low-fat milk

1 medium russet potato, sliced (5 oz.)

1 small rutabaga, thinly sliced (5 oz.)

¾ tsp. salt

½ small yellow onion, thinly sliced (½ cup)

Equipment:

baking pan

oven

bowl

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil.

2. Combine cheese, flour, sage, salt, and pepper in bowl.

3. 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.

4. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.

5. Bake 1 hour, or until liquid is absorbed and vegetables are tender.

6. Let stand 15 minutes before serving.


Nutrition Information:

Quickview
410k Calories
19g Protein
15g Total Fat
47g Carbs
31% Health Score
Limit These
Calories
410k
21%

Fat
15g
25%

  Saturated Fat
9g
62%

Carbohydrates
47g
16%

  Sugar
11g
13%

Cholesterol
50mg
17%

Sodium
1212mg
53%

Get Enough Of These
Protein
19g
40%

Copper
18mg
918%

Calcium
556mg
56%

Manganese
1mg
54%

Phosphorus
453mg
45%

Vitamin C
27mg
33%

Vitamin B2
0.56mg
33%

Potassium
930mg
27%

Selenium
17µg
26%

Vitamin B1
0.36mg
24%

Vitamin B6
0.46mg
23%

Folate
89µg
22%

Fiber
4g
20%

Magnesium
78mg
20%

Iron
3mg
18%

Zinc
2mg
17%

Vitamin B12
0.91µg
15%

Vitamin B3
2mg
14%

Vitamin A
689IU
14%

Vitamin B5
1mg
11%

Vitamin D
1µg
11%

Vitamin K
3µg
3%

Vitamin E
0.38mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Dinner Tonight: Smoked Trout Brandade

Serious Eats

Easy Homemade Cheesy Potatoes Au Gratin

Yummy Healthy Easy

Soft and Rich Chocolate Frozen Custard

Serious Eats

Spicy Italian Meatball Sandwiches

Love and Olive Oil

Basic Marinade for Stir-Fried Meats

Serious Eats