Posted by: Terrytx 11-14-99 9:17 AM
Parsnip, Turnip, and Rutabaga Gratin
1 large rutabaga (about 3 lbs.), peeled, halved, cut into 1/4-inch-thick slices
4 cups 1/2-inch cubed peeled turnips, about 1 lb.
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 pepper
Cheese Sauce (recipe to follow)
2 (1 oz.) slices bread
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley
Cheese Sauce:
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/2 cup (2 oz) shredded white cheddar cheese
1/4 teaspoon salt
1/8 teaspoon grated whole or a dash of dried nutmeg
1/8 teaspoon pepper
Cut each rutabaga slice into quarters.
Combine rutabaga, turnips, parsnips, and carrot in an 8-qt. stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain.
Stir in sugar and next 4 ingredients.
Spoon vegetable mixture into a 13x9 baking dish coated with cooking spray. Spread cheese sauce over vegetable mixture.
Preheat oven to 350° F.
Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle on a baking sheet; bake for 5 minutes or until golden.
Combine breadcrumbs and butter in a small bowl; sprinkle over sauce.
Bake for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.
For cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk.
Gradually add milk, stirring with a whisk until well blended. Cook until slightly thickened, about 10 minutes, stirring constantly.
Remove from heat; add cheese and remaining ingredients, stirring until cheese melts.
Serving size: 1 cup with 2 tbl. sauce
178 cal, 5.5g fat, 6.3g pro, 28.9g carb, 3.3g fiber, 15mg chol, 305mg sod.
Source: Cooking Light-Nov/99