PA Baker
Master Chef
[b]Winter Vegetable Gratin[/b]
2 cloves garlic, chopped
1 medium onion, chopped
2 small parsnips, diced
1 small carrot, diced
1 small turnip, peeled and diced
1 package (10 ¾ oz) frozen kale, thawed and drained
2 c skim milk
¼ c flour
1 Tbsp Dijon mustard
½ tsp salt
½ tsp ground black pepper
1 c reduced-fat shredded cheddar cheese
¼ c plain breadcrumbs
Preheat oven to 350F. Spray a medium-size shallow baking dish and a large skillet with non-stick spray. Add garlic and onion to the skillet, sauté until tender, about 5 minutes. Add parsnips, carrot and turnip. Cook, stirring frequently, until tender, about 15 minutes. Stir in kale. Cook for 2 minutes longer. Spoon vegetable mixture into baking dish. Set aside.
In a small saucepan, whisk together milk, flour, and mustard. Cook, stirring constantly, until mixture thickens, about 10 minutes. Season with salt and pepper. Pour sauce over vegetable mixture. Stir to combine. Sprinkle top with cheese and breadcrumbs. (The recipe can be prepared to this point up to one day ahead. Cover and refrigerate until ready to cook.)
Bake until top is golden and mixture bubbles, about 30 minutes. Transfer dish to a wire rack for 5 minutes, then serve.
Serves 8, with 127 calories and 3 grams fat per serving.
2 cloves garlic, chopped
1 medium onion, chopped
2 small parsnips, diced
1 small carrot, diced
1 small turnip, peeled and diced
1 package (10 ¾ oz) frozen kale, thawed and drained
2 c skim milk
¼ c flour
1 Tbsp Dijon mustard
½ tsp salt
½ tsp ground black pepper
1 c reduced-fat shredded cheddar cheese
¼ c plain breadcrumbs
Preheat oven to 350F. Spray a medium-size shallow baking dish and a large skillet with non-stick spray. Add garlic and onion to the skillet, sauté until tender, about 5 minutes. Add parsnips, carrot and turnip. Cook, stirring frequently, until tender, about 15 minutes. Stir in kale. Cook for 2 minutes longer. Spoon vegetable mixture into baking dish. Set aside.
In a small saucepan, whisk together milk, flour, and mustard. Cook, stirring constantly, until mixture thickens, about 10 minutes. Season with salt and pepper. Pour sauce over vegetable mixture. Stir to combine. Sprinkle top with cheese and breadcrumbs. (The recipe can be prepared to this point up to one day ahead. Cover and refrigerate until ready to cook.)
Bake until top is golden and mixture bubbles, about 30 minutes. Transfer dish to a wire rack for 5 minutes, then serve.
Serves 8, with 127 calories and 3 grams fat per serving.
