Turnip, Potato, and Parsnip Gratin

[Guest guest]

Turnip, Potato, and Parsnip Gratin

 

butter-flavored cooking spray

1 tablespoon butter

2 tablespoons flour

1/2 cup vegetable stock

11/2 cups skim milk

Kosher salt and freshly ground black pepper to taste

1/4 teaspoon grated nutmeg

1 pound turnips, peeled and thinly sliced

2 medium leeks, white only, halved lengthwise and thinly sliced

1/2 pound parsnip, peeled and thinly sliced

1/2 pound potatoes, peeled and thinly sliced

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

2 tablespoons chopped fresh parsley

 

Preheat oven to 350 degrees. Spray gratin dish with butter-flavored cooking

spray and set aside. Heat butter in a saucepan until the foam subsides. Add

flour and whisk a few minutes.

Add stock and stir vigorously until well incorporated. Add milk and whisk until

mixture returns to a boil. Simmer a few minutes. It should have the consistency

of a thin white sauce.

Season with salt, pepper, and nutmeg. Arrange half the turnips in the bottom of

the gratin dish.

Sprinkle with 1/3 of the leeks. Add parsnip slices. Add 1/3 more leeks. Add

potatoes, remaining leeks, and remaining turnips. Season each layer with salt

and pepper. Pour sauce over, cover, and bake 30 minutes. Mix cheese,

breadcrumbs, and parsley. Sprinkle on top. Bake for 30 more minutes, uncovered.

Makes 8 servings.

 

 

 

Don't pick lemons.

See all the new 2007 cars at Autos.