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Parsnips & Turnips au Gratin

Total Time

Prep: 20 min. Bake: 15 min.

Makes

8 servings

You don't need potatoes to make a delicious au gratin dish! Sometimes I even substitute rutabaga for the turnips. I definitely cherish having this recipe in my collection. —Priscilla Gilbert, Indian Harbour Beach, Florida
Parsnips & Turnips au Gratin Recipe photo by Taste of Home

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 shredded sharp cheddar cheese
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until crisp-tender, 5-7 minutes.
  2. 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 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
  3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° until vegetables are tender and crumbs are golden brown, 15-20 minutes.
  4. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

3/4 cup: 189 calories, 7g fat (4g saturated fat), 21mg cholesterol, 309mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 vegetable.

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