Parsnips
Parsnip Gratin
2 pounds (1-inch-thick) slices peeled parsnip
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash of ground nutmeg
1 teaspoon chopped fresh sage
1 (1-ounce) slice white bread
1 tablespoon butter, melted
Preheat oven to 400°. Place parsnip in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender. Drain. Place the parsnip in a bowl, and mash with a potato masher until smooth.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add flour, stirring to coat onions. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended. Add the remaining milk; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add milk mixture and sage to mashed parsnip, and stir to combine. Place the parsnip mixture in a shallow 1 1/2-quart baking dish coated with cooking spray.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter, and sprinkle evenly over parsnip mixture. Bake at 400° for 25 minutes or until golden brown.
Parsnip Mashed Potatoes
5 cups (2-inch) peeled cubed baking potato (about 2 pounds)
2 cups (2-inch) peeled cubed parsnip
4 garlic cloves
3/4 cup low-fat buttermilk
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
Combine first 3 ingredients in a large saucepan; add water to cover. Bring to a boil; cook 12 minutes or until vegetables are tender. Drain. Combine potato mixture, buttermilk, and remaining ingredients in a large bowl, and beat at medium speed of a mixer until smooth.