Parsnips & Turnips Au Gratin |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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âThis is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. Itâs a well-guarded recipe in my collection.â Until now! âPriscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1-1/2 pounds parsnips, peeled and sliced |
1-1/4 pounds turnips, peeled and sliced |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted |
1 cup fat-free milk |
1/2 teaspoon pepper |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 cup panko (japanese) bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.
2. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° for 15-20 minutes or until vegetables are tender and crumbs are golden brown. Yield: 8 servings.
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