The Recipe
Turnip-Parsnip Gratin
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
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)
DIRECTIONS
NUTRITION
| Calories | 196 | 10% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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