winter vegetable gratin

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Winter Vegetable Gratin

 

none

 

Nonstick cooking spray

2 teaspoons olive oil

1 pound onions, peeled, thinly sliced

1/3 cup fat free milk

1 tablespoon cornstarch

1 cup fat free chicken broth [lori says, if vegetarian use veggie broth

instead]

1/4 teaspoon black pepper

1/4 teaspoon ground thyme

1 pound red potatoes, washed, cut into 1' chunks

6 celery stalks, washed, trimmed, cut into 1' chunks

1/2 pound parsnips, washed, peeled, cut into 1' slices

1/2 pound carrots, washed, peeled, cut into 1' slices

 

 

Liberally spray large nonstick skillet with cooking spray. Add oil and heat

over medium high. Add onions, and cook 25-30 minutes, stirring frequently,

until onions are dark brown and tender. Set aside.

 

In small bowl, whisk together fat free milk and cornstarch until blended.

Add milk mixture, broth, pepper and thyme to onions in skillet. Turn heat to

medium-high and boil for 1 minute, stirring continuously.

 

Preheat oven to 375º. In large bowl, combine potatoes, celery, parsnips and

carrots together with onion mixture and mix all together. Transfer mixture

to 2- 1/2 quart baking dish. Cover with foil and bake 45 minutes. Remove

cover and bake additional 15 minutes or until vegetables are fork tender and

top is lightly browned. Allow to cool 5 minutes before serving.

 

 

Nutritional Information per Serving Calories Protein Carbohydrate Fat

Saturated Fat Fiber Sodium Cholesterol Calcium

251 7 g 21 g 3 g 0 g 9 mg 152 mg 0 mg 120 mg

 

 

Yield: 4 servings

Preparation Time: Preparation Time: 20 min. Cooking Time: 1 hr, 45 min.

Contributor: http://www.slimfast.com

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