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Turnip-Parsnip Gratin

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield 8 servings (serving size: 1 gratin)
A mandoline will slice the veggies into uniform thickness and make quick work of it. Use a flavorful aged Gruyère cheese, if you can find it. If not, substitute an equally assertive cheese, such as aged cheddar, Gouda, or a pungent soft-ripened cheese, like Brie.

Ingredients

  • 3 3/4 cups (1/8-inch-thick) slices peeled turnip
  • 3 3/4 cups (1/8-inch-thick) slices peeled parsnip
  • 6 cups water
  • Cooking spray
  • 1 cup whole milk
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded Gruyère cheese
  • 2 tablespoons butter
  • 1/4 cup panko (Japanese breadcrumbs)

Nutrition Information

  • calories 196
  • fat 8.8 g
  • satfat 5.1 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 7.6 g
  • carbohydrate 22.8 g
  • fiber 5.3 g
  • cholesterol 26 mg
  • iron 0.9 mg
  • sodium 424 mg
  • calcium 236 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.

  3. Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.

  4. Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.