Recipe for Root Vegetable Gratin 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb parsnips (about 3 medium),
peeled and thinly sliced
salt and freshly ground black pepper, to taste
2 tbl all-purpose flour
1/2 lb carrots, (about 6 medium)
peeled and thinly sliced
1 lb turnips (about 4 medium) or rutabagas
peeled, thinly sliced
1 x Granny Smith or Golden Delicious apple, peeled,
cored,
quartered and cut into thin slices
1 med onion, cut into thin
round slices and separated into rings
2 cup low-fat dairy milk, goats milk
or oat milk
2 cup shredded cheddar cheese or
Instructions:
Instructions: This creamy recipe is lower in fat and higher in flavor than traditional scal- loped potatoes. It also can be made with nondairy ingredients, such as low-fat oat milk, available in natural food stores.

PREHEAT OVEN to 400F. Coat 13- by 9- by 2-inch baking dish with vegetable oil spray. Layer parsnips over bottom of dish. Sprinkle with salt, pepper and 1 tablespoon flour. Layer carrots over parsnips. Sprinkle with salt, pepper and remaining tablespoon flour. Layer turnips over carrots, then cover with apples and onion rings. Sprinkle with salt. Pour milk over vegetables.

Cover with aluminum foil, sealing edges well. Bake until vegetables are tender and completely cooked, about 1 hour. Remove from oven, uncover and sprinkle with cheese. Return to oven and bake until top is browned, about 30 minutes, Let sit 5 to 10 minutes before serving.

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