I am still totally obsessed with my Farm Box organic vegetable delivery. Tonight I cooked with a vegetable that reminds me of Fraggle Rock: TURNIPS! I was nervous, but the dish came out smooth and creamy, everything I could have hoped for. I served this as a side to chicken stuffed with broccoli and cheddar, but any chicken dish would do!
Turnip-Potato Gratin
Servings: 2
PointsPlus Value: 4 per serving
155 calories per serving
Ingredients
4 oz turnips
1/2 cup skim milk
3 Tbsp FRESHLY grated Parmesan cheese
1 Tbsp all-purpose flour
1/2 tsp table salt
1/8 tsp black pepper
1/8 tsp dried thyme
1 Tbsp Panko bread crumbs
6 oz uncooked potatoes, peeled
Instructions
-Slice turnips and potatoes into 1/4 inch thick slices.
-Cover with water in a small pot and boil for 5-8 minutes until just soft.
-Drain and layer in a small casserole dish that has been sprayed in PAM, alternating layers of potato and turnip and sprinkling with salt and pepper.
-In a small saucepan, combine milk, flour, and thyme.
-Warm milk over medium heat and add cheese.
-Let simmer while stirring continuously with a whisk for 4 minutes.
-Pour over potato-turnip mixture (liquid should almost cover the dish, but the top layer will be dry).
-Sprinkle top with breadcrumbs, spray quickly with PAM, and bake at 400 degrees for 20 minutes.
Healthy meals to nourish your mind.
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