Potato-parsnip gratin w/spinach and carrot-rice sauce pt 1

4 servings

Ingredients

Quantity Ingredient
2 ounces Baby spinach leaves; or more
2 tablespoons Fresh cilantro
1 Sprig fresh thyme; remove stem
8 ounces Parsnips (about 4); peeled and trimmed
1 pounds Russet potatoes; peeled and quartered lengthwise
Non-stick cooking spray
Salt and black pepper; coarsely ground
Ground mace; to taste
½ teaspoon Grated orange zest; approximately
¾ cup Fat free milk
3 tablespoons Cream of rice; dry cereal
4 ounces Pureed carrots and rice; see directions
2 teaspoons Sliced unsalted butter or margarine

Directions

CARROT-RICE SAUCE

DIRECTIONS 1) Using a collander, rinse the spinach and cilantro under hot tap water to clean, and soften but not wilt the leaves. Dry between paper towels. Roughly chop and toss with the fresh thyme leaves.

2) Using a cuisinart or mandolin fitted with the 2mm blade, slice the parsnip. Transfer to a bowl. Slice the potato quarters.

3) Select a 3½- to 4-inch deep 2-qt casserole or loaf pan that is both microwave- and oven-proof. Spray the bottom and sides. To form the gratin create two layers of spinach, each sandwiched between layers arranged from bottom to top as follows: turnips, potatoes, and a few grindings each of salt, pepper and mace.

4) Sauce: In a 2-cup measure, combine the milk, cream of rice and pureed carrots and rice. Pour this mixture over the casserole.

5) Cut each slice of butter or margarine into smaller pieces and distribute over the top of the casserole. (Do not try to make this gratin fat-free.) Cover the casserole and place in the microwave on a drip plate. Microwave on HIGH (100%, 700 watt) for 10 minutes (Adjust time for your oven). Test for doneness: if the vegetables do no feel "al dente" then continue to cook on high in 1 to 2 minute intervals.

8) Meanwhile preheat the oven to 350F. Place partially cooked gratin in the oven, uncovered, for 10 to 12 minutes or until the top is carrot- orange and crusty. Remove from oven and let stand 2 to 5 minutes. Serve wedges with a chutney or onion relish. EACH 180 cals, 2.5g fat (12% cff). Low sodium; high potassium, Vit A and C.

Estimated by MasterCook and Pat Hanneman (kitpath@...) 03/15/99(Mon)

Related recipes