Scalloped potatoes and parsnips
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | large | Red onion |
| 2 | tablespoons | Water |
| 2 | Parsnips; (about 1/2 pound) | |
| 2 | smalls | Russet potatoes; (about 3/4 pound total) |
| 1¼ | cup | Low fat milk; (1 percent) |
| ¾ | cup | Chicken broth |
| 1½ | Tabelspoons all purpose flour | |
| 1 | Pinches freshly grated nutmeg |
Directions
Halve onion lengthwise and cut crosswise into ¼-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.Preheat oven to 425 degrees.
Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into ⅛-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
Pour vegetable mixture carefully into a shallow 1½-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.
Yield: 4 servings
Each serving is 187 calories and 1.3 grams of fat (6 percent of calories from fat).
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9036 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998