Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Yukon gold or baking potato -separated into rings
(about 8 cups) 8 md Carrots (1 lb); peeled and
1 lb White turnips or rutabaga -sliced in thin rounds
(about 4 cups) 1 c Chicken broth
1 ts Salt 1/2 c Heavy cream
1/2 ts Pepper 2 tb Grated parmesan cheese
1/2 ts Each dried rosemary and Rosemary sprigs; for
-thyme -garnish
2 md Onions; thinly sliced and

Recipe by: from Woman's Day 11/23/93

(For Thanksgiving meal: Can be prepared through step 3 up to 1 day
ahead and refrigerated. Let stand at room temperature about 1 hour,
then complete baking after turkey has been removed from oven.)

1. Heat oven to 375F. Have a 2-quart shallow baking dish ready.

2. Layer half the sliced potatoes, turnips, onions, then carrots
evenly in the baking dish. Sprinkle with half the salt, pepper,
rosemary and thyme. Repeat layers with remaining vegetables. Pour
chicken broth over all. Sprinkle with remaining salt, pepper and
herbs.

3. Cover tightly with foil and bake 50 minutes to 1 hour until
vegetables are tender.

4. Uncover, drizzle evenly with cream and sprinkle with Parmesan
cheese. Bake in 375 oven 20 minutes until bubbly and top is very
lightly browned.

Per serving: 119 calories, 3 g protein, 18 g carbohydrate, 4 g fat,
14 mg chol., 322 mg sodium.

typed by Tiffany Hall-Graham
Submitted By JIM WELLER On 03-26-95

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