Turnip-Parsnip Gratin

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

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.

Yield: 8 servings (serving size: 1 gratin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 8.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.6g
  • Carbohydrate: 22.8g
  • Fiber: 5.3g
  • Cholesterol: 26mg
  • Iron: 0.9mg
  • Sodium: 424mg
  • Calcium: 236mg

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)

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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