Cost: About $15 in groceries (gruyere is pricey)
Time: About an hour, start to finish.
Materials: Ramekins, cookie sheet and ingredients below.
I recently made Parsnip and Turnip Gratins as part of my fall cooking kick and in order to pop the cherry of the eight little ramekins I’ve been hoarding, unused, since college. They were subtle, a little sweet, not cloyingly cheesy or creamy. Worth a shot if you’re in the mood for a nice little side that won’t steal the show. Recipe is below the picture.
Yield: 8 servings (serving size: 1 gratin)
3 3/4 cups (1/8-inch-thick) slices peeled turnip
3 3/4 cups (1/8-inch-thick) slices peeled parsnip
6 cups water
1 cup whole milk
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2 tablespoons butter
1/4 cup panko (Japanese breadcrumbs)
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
3. Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
4. Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Calories: 196 ; Fat: 8.8g (sat 5.1g,mono 2.5g,poly 0.5g); Protein: 7.6g; Carbohydrate: 22.8g; Fiber: 5.3g; Cholesterol: 26mg; Iron: 0.9mg; Sodium: 424mg; Calcium: 236mg.
Cooking Light, NOVEMBER 2009