Root Vegetable and Leek Gratin

Serves 4

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1 large rutabaga or turnip, trimmed and peeled

1 large carrot, washed and trimmed

1 medium golden beet, washed and trimmed

1 celeriac (celery root), trimmed, peeled

1 leek, trimmed and well washed

3/4 cup grated cheese (such as fontina, asiago, sharp cheddar, or a mixture)

2 tablespoons grated parmesan

1 tablespoon corn or potato starch

Salt

Lots of fresh ground pepper

1 teaspoon caraway seeds

2 tablespoons olive oil

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1. Heat oven to 425 degrees.

2. Using a mandolin or very sharp knife, cut the vegetables into very thin, even slices.

3. Add the vegetables to a large bowl. In a separate small bowl, mix the grated cheeses with the starch, salt, fresh ground pepper, and caraway seeds. Add the oil to the vegetables and toss well to coat. Add the cheese and spices to the vegetables and toss again to coat evenly.

4. Grease a baking sheet. Layer the coated vegetables randomly around and around until they are all somewhat evenly and neatly piled up. Place a sheet of parchment paper on top of the vegetables and put on top of it a heavy oven-proof pan (such as cast iron) or another baking sheet to weight down the veggies.

5. Place the weighted vegetables in the center of the oven and cook for 45 minutes, or until the edges appear to be browning. Carefully remove the weight and parchment and cook for 15-20 minutes more, until the gratin is well browned all over and the vegetables in the center are soft and cooked through.

Per serving: 235 calories, 8 grams protein, 20 grams carbohydrates, 11 grams sugar, 15 grams fat, 23 milligrams cholesterol, 358 milligrams sodium, 4 grams dietary fiber.EndText