RECIPE TITLE "Parsnip, Turnip and Rutabaga Gratin Recipe"
Source: Cooking Light magazine,
Courtesy of Cooking.com
Yield: 10 servings ---easy
1 large rutabaga (about 3 pounds), peeled, halved, and cut into 1/4-inch-thick slices
4 cups (1/2-inch) cubed peeled turnips (about 1 pound)
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 black pepper
Cheese Sauce (see recipe)
2 (1-ounce) slices bread
1 tablespoon butter or stick margarine, melted
2 tablespoons chopped fresh parsley
| RECIPE METHOD
Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnip, and carrot in an 8-quart stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients (sugar through pepper). Spoon vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture. Preheat oven to 350 degrees F.
Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350 degrees F for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350 degrees F for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.
Serving size: 1 cup
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
| Nutrition Facts
Yield: 10 servings
Facts per Serving
Calories: 178 Fat: 6g Carbohydrates: 29g
Cholesterol: 15mg Sodium: 305mg Protein: 6g
Fiber: 3g % Cal. from Fat: 30% % Cal. from Carbs: 65%
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