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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Parsnip, Turnip, and Rutabaga Gratin

Cooking Light NOVEMBER 1999

  • Yield: 10 servings (serving size: 1 cup)

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
  • Cheese Sauce
  • 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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.3g
  • Carbohydrate: 28.9g
  • Fiber: 3.3g
  • Cholesterol: 15mg
  • Iron: 1.4mg
  • Sodium: 305mg
  • Calcium: 207mg
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