Yield: 8 servings
|4 larges||Turnips; peeled and sliced 1/4\" thick|
|\N \N||Salt and freshly ground|
|1¼ cup||Nonfat milk|
|⅛ teaspoon||Grated nutmeg white pepper to taste|
|1 cup||Bechamel Sauce|
|3 tablespoons||Grated Parmesan cheese|
|\N \N||Salt and freshly ground white pepper to taste|
1. Preheat the oven to 400F. Lightly coat a 9x12 or similar sized shallow baking dish with vegetable cooking spray.
2. Place a layer of overlapping turnip slices on the bottom of the pan, season with salt and pepper and top with half the bechamel.
Place the remaining turnips on top, season with salt and pepper, cover with the remaining bechamel, and sprinkle with Parmesan cheese.
3. Bake for 25 to 30 minutes, or until lightly golden on top and the turnips are tender.
4. Serve hot, garnished with parsley.
1. Stir the arrowroot into ¼ cup milk and stir until smooth.
2. In a small nonstick saucepan place the remaining 1 cup milk, nutmeg, and salt and pepper; scald until bubbles just form around the edges of the pan. Add the arrowroot, stir, and bring to a boil.
Reduce heat and simmer slowly, uncovered, stirring often, until thickened, 3 to 4 minutes. Use the sauce as soon as possible after preparation. It tends to thicken up as it stands.
from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-18-94