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Parsnip Gratin

Yield 4 servings (serving size: about 3/4 cup)
White sauce and golden buttered breadcrumbs lend elegance to parsnips in this dish. Use a shallow 1 1/2-quart baking dish or a gratin dish to get the most surface area for the crisp topping. Serve with roast beef or, for a vegetarian meal, with a big salad and bread.

Ingredients

  • 2 pounds (1-inch-thick) slices peeled parsnip
  • Cooking spray
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground nutmeg
  • 1 teaspoon chopped fresh sage
  • 1 (1-ounce) slice white bread
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 245
  • caloriesfromfat 22 %
  • fat 6 g
  • satfat 3.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 7.5 g
  • carbohydrate 41.7 g
  • fiber 7.2 g
  • cholesterol 17 mg
  • iron 1.5 mg
  • sodium 438 mg
  • calcium 213 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place parsnip in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender. Drain. Place the parsnip in a bowl, and mash with a potato masher until smooth.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add flour, stirring to coat onions. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Add the remaining milk; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add milk mixture and sage to mashed parsnip, and stir to combine. Place the parsnip mixture in a shallow 1 1/2-quart baking dish coated with cooking spray.

  4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter, and sprinkle evenly over parsnip mixture. Bake at 400° for 25 minutes or until golden brown.