Scalloped potatoes and parsnips

1 Servings

Ingredients

Quantity Ingredient
1 large Red onion
2 tablespoons Water
2 Parsnips; (about 1/2 pound)
2 smalls Russet potatoes; (about 3/4 pound total)
1¼ cup Low fat milk; (1 percent)
¾ cup Chicken broth
1½ Tabelspoons all purpose flour
1 Pinches freshly grated nutmeg

Directions

Halve onion lengthwise and cut crosswise into ¼-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.

Preheat oven to 425 degrees.

Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into ⅛-inch thick slices. In a 2 cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.

Pour vegetable mixture carefully into a shallow 1½-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

Yield: 4 servings

Each serving is 187 calories and 1.3 grams of fat (6 percent of calories from fat).

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9036 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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