Turnip , Potato and Parsnip Gratin (or use rutabagas in place or parsnips)

[Guest guest]

This truly is a comfort food.

 

Turnip, Potato and Parsnip Gratin

 

butter flavored spray

1 tablespoon butter

2 tablespoons flour

1/2 cup stock

1 1/2 cups skim milk or unflavored soy milk

kosher salt and freshly ground black pepper to taste

1/4 teaspoon grated nutmeg

1 pound turnips, peeled and thinly sliced

1/2 pound potatoes, peeled and thinly sliced

1/2 pound parsnips, or rutabagas peeled and thinly

sliced

2 medium leeks, white only, halved lengthwise and

thinly sliced

1/2 cup grated Parmesan

1/2 cup bread crumbs

2 tablespoons chopped parsley

 

Preheat oven to 350. Spray gratin dish with

butter-flavor 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 on the bottom of the gratin

dish. Sprinkle with 1/3 of the leeks. Add parsnip

slices. Then 1/3 more leeks. Then potatoes and

remaining leeks. Seasoning each layer with salt and

pepper.

Pour sauce over, cover and bake 30 minutes. Mix

cheese, bread crumbs and parsley. Sprinkle on top and

bake 30 minutes more uncovered.

Serves 8.