ROOT VEGETABLE GRATIN The sharp, earthy taste of celeriac is tempered by the sweetness of parsnips and the buttery flavor of Yukon golds. 1 1/2 cups (6 ounces) shredded reduced-fat Jarlsberg or Swiss cheese 2 tablespoons minced fresh onion 1 tablespoon prepared horseradish 2 garlic cloves, minced  4 cups (1/4-inch) sliced peeled Yukon gold potato Cooking spray 1 3/4 cups (1/4-inch) sliced peeled parsnip 2 1/2 cups shredded peeled celeriac (celery root) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons dry breadcrumbs 1 1/2 tablespoons butter or stick margarine, melted

Preheat oven to 350°F.

Combine first 4 ingredients in a bowl.

Arrange half of potato slices in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese mixture. Arrange half of parsnip over cheese mixture. Spread half of celeriac over parsnip. Repeat layers, ending with celeriac. Sprinkle with salt and pepper. Pour broth over top.

Cover and bake at 350°F for 45 minutes. Uncover; sprinkle with 1/2 cup cheese mixture and breadcrumbs. Drizzle with butter. Bake an additional 20 minutes or until golden brown. 

Serves 8.

1 Serving: Calories: 194 (Cal. from fat: 30%), Fat: 6.3g (Saturated: 3.5g), Cholesterol: 21mg, Sodium: 243mg, Carbohydrate: 25.5g, Protein: 10.3g.

[Cooking Light, November 2000]