Beet, Rutabaga & Sweet Potato Gratin
Total Time: 2 hours 15 minutes • Serves: 6
Schnucks nonstick cooking spray
3 tablespoons Schnucks olive oil, divided
1 large red onion, halved and sliced 1/4-inch thick
1 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1/2 teaspoon Schnucks granulated sugar
1/2 cup vegetable broth or stock
1 tablespoon plus 1 teaspoon chopped fresh sage leaves, divided, plus additional leaves for garnish
1 cup crumbled blue cheese, divided
4 medium beets, peeled and cut into 1/4-inch-thick slices
1/2 small rutabaga, peeled and quartered, cut into 1/8-inch-thick slices
1 small sweet potato, peeled and cut into 1/4-inch-thick slices
1/4 cup chopped walnuts
Preheat oven to 400°F. Spray 2-quart, oven-safe skillet or round baking dish with cooking spray.
In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and sugar; cook 15 minutes or until onion is soft, stirring frequently. (Reduce heat to low if onion begins to brown.) Stir in broth and cook 5 minutes longer; stir in 1 tablespoon sage.
Evenly spread onion mixture in bottom of prepared skillet; sprinkle with 1/2 cup cheese. Over onion mixture, arrange beets in circular pattern, slightly overlapping, around inside edge of skillet; arrange rutabaga, slightly overlapping, inside circle of beets, then arrange sweet potato, slightly overlapping, down center of rutabaga. Evenly sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; evenly drizzle with remaining 1-1/2 tablespoons oil.
Tightly cover skillet with aluminum foil. Bake gratin 1 hour 15 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese, walnuts and remaining 1 teaspoon sage. Bake 15 minutes longer or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving; garnish with sage leaves,
Each serving: about 230 calories, 17 g total fat (6 g saturated), 17 mg cholesterol, 694 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g sugars, 7 g protein