We're eating more vegetables these days than ever before and I've made it a mission to find new and wonderful ways to fix them. Last night's gratin is certainly new to us, definitely wonderful and fairly low carb too but not necessarily low in caloric content. Wouldn't you know ya' gotta' pay the piper somehow.
While there are several recipes out there for this wonderful dish, I simply peeled a 1 pound rutabaga, sliced it paper thin and layered it in a gratin dish with a meager tablespoon of butter dotted throughout, salt and coarse ground black pepper and topped it off with a cup of heavy cream. Covered with foil and baked at 425 for 25 minutes, I removed the foil and returned the swedes to the oven for another 25 minutes.
The result - slightly sweet, creamy, fabulous full flavors...holy smokes! Who knew something so simple could be so delicious.