Beet, Rutabaga & Sweet Potato Gratin
Prep: 25 minutes plus standing
Cook/Bake: 1 hour 50 minutes • Serves: 6
3 tablespoons olive oil
1 large red onion, halved and sliced 1/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1/2 cup vegetable broth or stock
1 tablespoon plus 1 teaspoon chopped fresh sage leaves plus additional leaves for garnish
1 cup crumbled blue cheese
4 medium beets, peeled and cut into 1/4-inch-thick slices
1/2 small rutabaga, peeled and quartered, cut into 1/8-inch-thick slices
1 small sweet potato, peeled and cut into 1/4-inch-thick slices
1/4 cup chopped walnuts
1.Preheat oven to 400°F. Spray 2-quart, oven-safe skillet or round baking dish with nonstick cooking spray.
2.In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and sugar; cook 15 minutes or until onion is soft, stirring frequently. (Reduce heat to low if onion begins to brown.) Stir in broth and cook 5 minutes longer; stir in 1 tablespoon sage.
3.Evenly spread onion mixture in bottom of prepared skillet; sprinkle with 1/2 cup cheese. Over onion mixture, arrange beets in circular pattern, slightly overlapping, around inside edge of skillet; arrange rutabaga, slightly overlapping, inside circle of beets, then arrange sweet potato, slightly overlapping, down center of rutabaga. Evenly sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; evenly drizzle with remaining 1-1/2 tablespoons oil.
4.Tightly cover skillet with aluminum foil. Bake gratin 1 hour 15 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese, walnuts and remaining 1 teaspoon sage. Bake 15 minutes longer or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving; garnish with sage leaves, if desired.
Approximate nutritional values per serving:
230 Calories, 17g Fat (6g Saturated), 17mg Cholesterol,
694mg Sodium, 15g Carbohydrates, 3g Fiber, 7g Protein