Parsnip, Turnip, and Rutabaga Gratin

Parsnip, Turnip, and Rutabaga Gratin Recipe
Photo: Becky Luigart-Stayner

Yield:

10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 3.1 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 6.3 g
Carbohydrate 28.9 g
Fiber 3.3 g
Cholesterol 15 mg
Iron 1.4 mg
Sodium 305 mg
Calcium 207 mg

Ingredients

1 large rutabaga (about 3 pounds), peeled, halved, and cut into 1/4-inch-thick slices
4 cups (1/2-inch) cubed peeled turnips (about 1 pound)
2 cups (1/4-inch) sliced parsnip
1 cup (1/4-inch) sliced carrot
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 (1-ounce) slices bread
1 tablespoon butter or stick margarine, melted
2 tablespoons chopped fresh parsley

Preparation

Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnip, and carrot in an 8-quart stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients (sugar through pepper). Spoon vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture.

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350° for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

Note:

November 1999
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