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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke & Root Vegetable Gratin
 Categories: Vegetarian
      Yield: 4 Servings
 
      1 lb Yukon Gold potatoes;
           - peeled, thinly sliced
      1 lg Carrot; thinly sliced
      1 md Parsnip;
           - peeled, thinly sliced
      1    Leek; white part only,
           - washed well, thinly sliced
      3 cl Garlic; minced
      9 oz Pkg frozen artichoke hearts;
           - cooked according to
           - pkg directions,
           - drained, chopped
           Salt
           Black pepper; freshly ground
    1/2 c  Vegetable broth
      2 ts Fresh thyme; minced
      1 ts Dried thyme
    1/2 c  Fresh bread crumbs
    1/2 ts Sweet Hungarian paprika
 
  Preheat the oven to 375?F. Bring a large pot of salted water to a
  boil over high heat. Parboil the potato, carrot, and parsnip slices
  for 5 mnutes. Drain well and set aside.
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the leek,
  garlic, artichokes, and salt & epper to taste. Cover and cook,
  stirring occasionally, until the leek is tender, about 5 minutes.
  Stir in the broth & thyme and set aside.
  
  Lightly oil a 2 qt gratin dish. Layer half of the potato, carrot, and
  parsnip slices in the bottom of the dish. Top with half of the
  artichoke mixture and season to taste with salt & pepper. Top with
  the remainin potato, carrot, and parsnip slices, the remaining
  artichoke mixture, and salt & pepper to taste.
  
  In a small bowl, combine the bread crumbs, the remaining 1 tb olive
  oil, and the paprika. Blend gently with a fork and sprinkle on top of
  the gratin.
  
  Bake until the vegetables are tender and the top is golden brown,
  about 45 minutes. Let rest for 5 minutes before serving.
  
  Recipe by Vegan Planet by Robin Robertson
 
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