Finally, I actually blog again. I made a Deep-Dish Rutabaga-Fennel Gratin inspired from the one on vegeteriantimes.com. It turned out really good, though I have never had gratin before...I also made a Corn Bread from hope for healing that turned out good, however I think it lacked a little flavor. Possibly I did not put enough sweetener in. Enjoy!
Gratin:
3/4 cup grated low fat Mexican cheese
1/3 cup rice flour
1 1/2 Tsp Ground sage (or 2 tbs chopped fresh)
3/4 tsp salt
1/4 tsp. ground black pepper
1 small rutabaga, Thinly Sliced (5 oz.)
1 medium russet potato, sliced (5 oz.)
1/2 small yellow onion, thinly sliced (1/2 cup)
1/2 small fennel bulb, thinly sliced (1/2 cup)
1 cup almond milk
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.
