| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Red onion |
| 2 |
tb |
Water |
| 2 |
|
Parsnips; (about 1/2 pound) |
| 2 |
sm |
Russet potatoes; (about 3/4 pound total) |
| 1 1/4 |
c |
Low fat milk; (1 percent) |
| 3/4 |
c |
Chicken broth |
| 1 1/2 |
|
Tabelspoons all purpose flour |
| 1 |
|
Pinches freshly grated nutmeg |
INSTRUCTIONS
Halve onion lengthwise and cut crosswise into 1/4-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 1/8-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 1 1/2-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@comteck.com> on Feb 7, 1998
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