Root Vegetable Gratin

Vegetables:
2 baking potatoes, peeled
1 large sweet potato, peeled
2 medium onions, peeled
1 turnip, peeled
2 parsnips, peeled
1 zucchini, washed and trimmed

Thinly slice all vegetables by running them through a food processor fitted with a slicing blade. Mix thoroughly. Set aside.

Herb Crumble:
3T fresh parlsey
2T fresh mint leaves
1/4t dried basil
1/4t dried thyme
1/4t dried oregano
3 generous T oil packed sun dried tomatoes

Chop all ingredients for the herb crumble in a small food processor fitted with an S blade.

Putting it together:
1 1/2c vegetarian chicken or vegetable broth (use gluten free, if required)
Preheat oven to 375.

Layer vegetables and herb crumble in a greased 9x13 pan by placing 1/3 vegetables on the bottom, followed by 1/2 herb crumble, 1/2 of the remaining vegetables, remaining herb crumble, and remaining vegetables on top.

Pour broth over casserole and top with aluminum foil.

Bake for 1 hour, or until vegetables are tender.
Remove foil and bake for another 30 minutes to reduce juices.

Let sit for 10-15 mintues before serving.

adapted from a recipe by Lisa Yockelson in the Washington Post