Parsnip and cabbage gratin - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | (about 1/2 lb) parsnips, grated |
| 2 | cups | Thinly sliced green cabbage |
| 1 | Small red onion, thinly sliced and separated into rings | |
| ½ | teaspoon | Caraway seeds |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Butter |
| 2 | tablespoons | All-purpose flour |
| ½ | cup | Low-fat (1%) milk |
| 2 | tablespoons | Cider vinegar |
| 2 | teaspoons | Seasoned bread crumbs |
Directions
1. In 2-quart microwave-safe bowl, combine parsnips, cabbage, onion, caraway seeds, and salt. Cover and microwave on high (100 percent) 5 minutes. Add butter and stir to melt; add flour and mix until well combined.
2. Press vegetable mixture evenly into 9- 15 inch glass pie plate.
Pour milk over mixture and microwave on high 10 minutes. (If microwave does not have carousel, rotate dish halfway through cooking.)
3. Drizzle vinegar evenly over vegetables; sprinkle bread crumbs over top of gratin and let stand at least 5 minutes; then cut into wedges and serve.
Nutrition information per serving-protein: 2 grams; fat: 3 grams; carbohydrate: 17 grams; fiber: 4 grams; sodium: 192 milligrams; cholesterol: 9 milligrams; calories: 104.
Country Living/Feb/94 Scanned & fixed by DP & GG