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Parsnips & Turnips Au Gratin

 Parsnips & Turnips Au Gratin
“This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips. It’s a well-guarded recipe in my collection.” Until now! —Priscilla Gilbert, Indian Harbour Beach, Florida
8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/2 pounds parsnips, peeled and sliced
  • 1-1/4 pounds turnips, peeled and sliced
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1 cup fat-free milk
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tablespoon butter, melted

Directions

  • Place parsnips and turnips in a large saucepan; cover with water.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or
  • until crisp-tender.
  • Meanwhile, in a small saucepan, combine the soup, milk and pepper.
  • Bring to a boil; reduce heat to low. Stir in cheese until melted.
  • Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated
  • with cooking spray. Pour sauce over vegetables.
  • Combine bread crumbs and butter; sprinkle over top. Bake, uncovered,
  • at 400° for 15-20 minutes or until vegetables are tender and
  • crumbs are golden brown. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 189 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 309 mg sodium,

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Parsnips & Turnips Au Gratin (continued)

Nutritional Facts: 27 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 vegetable.