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I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.
Nutritional Facts 1 serving (1 cup) equals 180 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Potatoes and Carrots Au Gratin in
March/April 1992, p35
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