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Turnip, Potato, and Parsnip Gratin Gratins, like mashed potatoes, can be vehicles for lots of fat. But this one uses defatted Chicken Stock, skim milk, and a minimum of butter. Makes 8 servings. |
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Ingredients: Butter-flavored cooking spray 1 tablespoon butter 2 tablespoons flour 1/2 cup defatted Chicken Stock 11/2 cups skim milk Kosher salt and freshly ground black pepper to taste 1/4 teaspoon grated nutmeg 1 pound turnips, peeled and thinly sliced 2 medium leeks, white only, halved lengthwise and thinly sliced 1/2 pound parsnip, peeled and thinly sliced 1/2 pound potatoes, peeled and thinly sliced 1/2 cup grated Parmesan cheese 1/2 cup bread crumbs 2 tablespoons chopped fresh parsley | |
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Instructions: 1. Preheat oven to 350°F. 2. Spray gratin dish with butter-flavored cooking spray and set aside. 3. Heat butter in a saucepan until the foam subsides. 4. Add flour and whisk a few minutes. 5. Add stock and stir vigorously until well incorporated. 6. Add milk and whisk until mixture returns to a boil. 7. Simmer a few minutes. It should have the consistency of a thin white sauce. 8. Season with salt, pepper, and nutmeg. 9. Arrange half the turnips in the bottom of the gratin dish. 10. Sprinkle with 1/3 of the leeks. 11. Add parsnip slices. 12. Add 1/3 more leeks. 13. Add potatoes, remaining leeks, and remaining turnips. Season each layer with salt and pepper. 14. Pour sauce over, cover, and bake 30 minutes. 15. Mix cheese, breadcrumbs, and parsley. Sprinkle on top. 16. Bake for 30 more minutes, uncovered |
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