The Common Ground ~ Lemon Shallot Vinaigrette

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Potato Parsnip Gratin

1 clove garlic, minced
2 c. (veggie) sour cream
1 c. your favorite broth
Ľ tsp. Nutmeg
salt & pepper to taste
3 each: parsnips & russet potatoes, scrubbed
6 oz. (veggie) cheese, shredded

Oil the bottom & sides of a 9x13 baking pan. Add garlic, sour cream, broth, nutmeg, salt & pepper.

Slice parsnips & potatoes very thin. Spread parsnip slices to cover the bottom of the pan. Top with ˝ the cheese.

Spread potato slices over the cheese layer pressing down to submerge into liquid. Top with remaining cheese & cover tightly with foil. Bake 1 hour at 350 on the center rack of the oven. Remove foil & bake another 15-20 minutes until golden brown. Let rest 15 minutes before serving.

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recipe adaptedfrom Wegmans Menu Magazine Winter 2003