Potato-parsnip Gratin W/spinach And Carrot-rice Sauce Pt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Potatoes, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | oz | Baby spinach leaves, or more |
| 2 | T | Fresh cilantro |
| 1 | Sprig fresh thyme, remove | |
| stem | ||
| 8 | oz | Parsnips, about 4 peeled |
| and trimmed | ||
| 1 | lb | Russet potatoes, peeled and |
| quartered lengthwise | ||
| Non-stick cooking spray | ||
| Salt and black pepper | ||
| coarsely ground | ||
| Ground mace, to taste | ||
| 1/2 | t | Grated orange zest |
| approximately | ||
| 3/4 | c | Fat free milk |
| 3 | T | Cream of rice, dry cereal |
| 4 | oz | Pureed carrots and rice, see |
| directions | ||
| 2 | t | Sliced unsalted butter or |
| margarine |
INSTRUCTIONS
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 3.5- 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 carrotorange 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@earthlink.net) 03/15/99(Mon)
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Nutrition (calculated from recipe ingredients)
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Calories: 1052
Calories From Fat: 706
Total Fat: 78.8g
Cholesterol: 168.5mg
Sodium: 435.2mg
Potassium: 1302mg
Carbohydrates: 39.5g
Fiber: 5.9g
Sugar: 6.6g
Protein: 45.3g