Scalloped Potatoes & Parsnips

[Guest guest]

I used to hate parsnips until I made this.

 

Scalloped Potatoes & Parsnips

 

1 large red onion

2 tablespoons water

2 parsnips

2 small russet potatoes

1 1/4 cups low fat milk

3/4 cup vg. broth

1 1/2 tablespoons all-purpose flour

pinch of freshly grated nutmeg

 

Preheat oven to 425 degrees. Halve onion lengthwise

and cut into 1/4-inch thick slices. In a large

saucepan over medium heat, cook onion in water,

covered, stirring occasionally, 5 minutes or until

softened. Remove cover and cook onion until liquid in

pan is evaporated.

Peel parsnips and potatoes. Coarsely grate parsnips

and cut potatoes into 1/8-inch thick slices. In a

small bowl, whisk together milk, broth, and flour

until well combined. Add to onion with parsnips,

potatoes, nutmeg, and salt to taste. Simmer 1 minute,

stirring.

Pour mixture 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.

Serves 4.

 

 

 

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