Three-Vegetable Gratin

8 ingredients
5 steps

Ingredients

  • 1 lb. sweet potatoes, pared
  • 1 lb. parsnips, pared
  • 1 Tbsp. fresh lime juice
  • 1 tsp. cornstarch
  • 1 c. whole-berry cranberry sauce
  • 2 Tbsp. low-fat margarine
  • 1/2 tsp. grated ginger
  • 1 1/2 lb. butternut squash, pared and seeded

Directions

  1. 1
    Boil a large pot of salted water.
  2. 2
    Slice vegetables to 1/8-inch thick, keeping separate.
  3. 3
    Boil potatoes 5 minutes. Remove with slotted spoon to colander to cool.
  4. 4
    Repeat with parsnips, boiling 6 minutes.
  5. 5
    Repeat with squash, boiling 2 minutes.

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