Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 MARY RIEMERMAN On 03-27-95

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