Turnip-Parsnip 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.

Yield: 8 servings (serving size: 1 gratin)

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. 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.

Nutritional Information

Calories:

196

Fat:

8.8g (sat 5.1g,mono 2.5g,poly 0.5g)

Protein:

7.6g

Carbohydrate:

22.8g

Fiber:

5.3g

Cholesterol:

26mg

Iron:

0.9mg

Sodium:

424mg

Calcium:

236mg