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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Artichoke & Root Vegetable Gratin   
    Categories: Vegetarian   
         Yield: 4 Servings   
       
         1 lb Yukon Gold potatoes;   
              - peeled, thinly sliced   
         1 lg Carrot; thinly sliced   
         1 md Parsnip;   
              - peeled, thinly sliced   
         1    Leek; white part only,   
              - washed well, thinly sliced   
         3 cl Garlic; minced   
         9 oz Pkg frozen artichoke hearts;   
              - cooked according to   
              - pkg directions,   
              - drained, chopped   
              Salt   
              Black pepper; freshly ground   
       1/2 c  Vegetable broth   
         2 ts Fresh thyme; minced   
         1 ts Dried thyme   
       1/2 c  Fresh bread crumbs   
       1/2 ts Sweet Hungarian paprika   
       
     Preheat the oven to 375?F. Bring a large pot of salted water to a   
     boil over high heat. Parboil the potato, carrot, and parsnip slices   
     for 5 mnutes. Drain well and set aside.   
        
     Heat 1 tb olive oil in a large skillet over medium heat. Add the leek,   
     garlic, artichokes, and salt & epper to taste. Cover and cook,   
     stirring occasionally, until the leek is tender, about 5 minutes.   
     Stir in the broth & thyme and set aside.   
        
     Lightly oil a 2 qt gratin dish. Layer half of the potato, carrot, and   
     parsnip slices in the bottom of the dish. Top with half of the   
     artichoke mixture and season to taste with salt & pepper. Top with   
     the remainin potato, carrot, and parsnip slices, the remaining   
     artichoke mixture, and salt & pepper to taste.   
        
     In a small bowl, combine the bread crumbs, the remaining 1 tb olive   
     oil, and the paprika. Blend gently with a fork and sprinkle on top of   
     the gratin.   
        
     Bake until the vegetables are tender and the top is golden brown,   
     about 45 minutes. Let rest for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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