Parsnip Gratin

Name: Parsnip Gratin
Ingredients: 2 pounds (1-inch-thick) slices peeled parsnip; Cooking spray; 1/2 cup chopped onion; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups 2% reduced-fat milk, divided; 1/2 teaspoon salt; 1/8 teaspoon black pepper; Dash of ground nutmeg; 1 teaspoon chopped fresh sage; 1 (1-ounce) slice white bread; 1 tablespoon butter, melted

12 ingredients

4 steps

Ingredients

2 pounds (1-inch-thick) slices peeled parsnip
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash of ground nutmeg
1 teaspoon chopped fresh sage
1 (1-ounce) slice white bread
1 tablespoon butter, melted

Directions

1

Preheat oven to 400°.
2

Place parsnip in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender. Drain. Place the parsnip in a bowl, and mash with a potato masher until smooth.
3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until onion is tender. Add flour, stirring to coat onions. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Add the remaining milk; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add milk mixture and sage to mashed parsnip, and stir to combine. Place the parsnip mixture in a shallow 1 1/2-quart baking dish coated with cooking spray.
4

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter, and sprinkle evenly over parsnip mixture. Bake at 400° for 25 minutes or until golden brown.