Scalloped root vegetables Recipe

Name: Scalloped root vegetables
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 yellow-fleshed potato; 1 sweet potato; 1 turnip; 10 mL (2 tsp.) cumin seeds; 1 egg; 500 mL (2 cups) milk; 45 mL (3 tbsp.) Dijon mustard; 1 pinch of ground nutmeg; To taste, salt and pepper; To taste, finely snipped chives

Ingredients

1 yellow-fleshed potato
1 sweet potato
1 turnip
10 mL (2 tsp.) cumin seeds
1 egg
500 mL (2 cups) milk
45 mL (3 tbsp.) Dijon mustard
1 pinch of ground nutmeg
To taste, salt and pepper
To taste, finely snipped chives

PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h20m
YIELD 4 servings

Instructions

Preheat oven to 200?C (400?F).
Using a mandolin or sharp knife, thinly slice potato, sweet potato and turnip.
Butter four 250-mL (1-cup) ramekins.
Layer vegetables in each ramekin, starting with potato, then topping with sweet potato, turnip and sweet potato again.
Sprinkle cumin seeds over each layer and repeat layers to use up vegetables.
In a bowl, mix together egg, milk, Dijon mustard and nutmeg.
Add salt and pepper to taste.
Divide batter evenly among ramekins and transfer to a baking sheet.
Bake uncovered in the oven for 50 minutes, or until vegetables are tender and lightly browned on top.
Cover with a sheet of aluminum foil if the top becomes too browned during cooking.
Garnish each ramekin with fresh chives and serve as a side dish for grilled meat, poultry or fish.