Scalloped parsnips with cheese-crumb topping (low-fat, low-cholesterol)

 

     Even better than scalloped potatoes! Delicious with roast meats of all kinds. For a special touch, serve in individual ramekins.

Makes 8 servings

• 2 pounds parsnips, pared and sliced
• 1 medium-size onion, quartered and sliced
• 1 stalk celery, sliced
• ½ cup half-and-half
• ½ cup chicken broth
• ¼ teaspoon leaf thyme, crumbled
• 1 tablespoon all-purpose flour
• ½ cup lowfat milk
• ½ cup fresh bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon melted unsalted butter
• ½ teaspoon sweet Hungarian paprika

1. Steam parsnip, onion and celery in steamer basket over gently boiling water in covered saucepan for 15 minutes or just until tender.
2. Spread vegetables evenly in 13 x 9 x 2-inch dish coated with nonstick vegetable-oil cooking spray.
3. Preheat oven to 375F.
4. Combine half-and-half, broth and thyme ; pour over parsnips.
5. Bake, loosely tented with aluminium foil, in preheated oven for 25 minutes.
6. Whisk together flour and a little milk in small bowl until smooth ; whisk in remaining milk, pour over casserole.
7. Toss together bread crumbs, Parmesan, butter and paprika in small bowl ; sprinkle over casserole.
8. Bake, uncovered, in preheated oven for 20 minutes or until bubbly and golden.

Nutrient value per serving

• 138 calories
• 4 g protein
• 4 g fat
• 22 g carbohydrate
• 153 g sodium
• 12 mg cholesterol

BON APPÉTIT