You don’t need potatoes to make a delicious au gratin dish! I sometimes substitute rutabaga for the turnips. I definitely cherish having this recipe in my collection.
—PRISCILLA GILBERT INDIAN HARBOUR BEACH, FL
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 8 SERVINGS
1 1/2 pounds parsnips, peeled and sliced
1 1/4 pounds turnips, peeled and sliced
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 cup fat-free milk
1/2 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup panko (Japanese) bread crumbs
1 tablespoon butter, melted
1. Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.
2. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain the vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° for 15-20 minutes or until the vegetables are tender and the crumbs are golden brown.
PER SERVING 3/4 cup equals 189 cal., 7 g fat (4 g sat. fat), 21 mg chol., 309 mg sodium, 27 g carb., 4 g fiber, 7 g pro. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 vegetable.