VEGETABLE RECIPE: Root Vegetable Gratin

6-8 each: carrots and parsnips (thickly sliced)
1/4 rutabaga (large dice)
1 onion sliced thin
1/2-cup chicken stock
1-tbsp cornstarch
1-tsp dried thyme
1/2-tbsp salt
1/2-tsp pepper
1-cup Asiago cheese

Put vegetables in a small roaster
Combine stock, cornstarch, thyme, salt, & pepper
Pour over vegetables and cover
Bake @ 400* for 1 hour
Sprinkle with cheese
Broil 2 minutes

6 servings

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