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Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:8Yield:8 servings, about 1 cup each
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5largecarrots, peeled and cut into 1/4-inch-thick slices(about4cups)5largeparsnips, peeled, cored (see Tips) and cut into 1/4-inch-thick slices(about4cups)2-3tablespoonsextra-virgin olive oil, divided1mediumonion, thinly sliced3tablespoonsall-purpose flour¾teaspoonsalt¼teaspoonwhite or black pepper2½cupslow-fat milk1 1/2cupsfresh whole-wheat breadcrumbs (see Tips) or1/2cupshredded or crumbled cheese
Cook Mode(Keep screen awake)
Ingredients
5largecarrots, peeled and cut into 1/4-inch-thick slices(about4cups)
5largeparsnips, peeled, cored (see Tips) and cut into 1/4-inch-thick slices(about4cups)
2-3tablespoonsextra-virgin olive oil, divided
1mediumonion, thinly sliced
3tablespoonsall-purpose flour
¾teaspoonsalt
¼teaspoonwhite or black pepper
2½cupslow-fat milk
1 1/2cupsfresh whole-wheat breadcrumbs (see Tips) or1/2cupshredded or crumbled cheese
Directions
Position racks in upper and lower third of oven; preheat to 425 degrees F.
Toss carrots and parsnips in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
When the vegetables are done, remove from the oven. Preheat the broiler.
Transfer half the carrots and parsnips to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
Tips
Make Ahead Tip: Roast vegetables (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the vegetables.
Tips:To prep parsnips, peel with a vegetable peeler, then quarter lengthwise and cut out the fibrous, woody core with a paring knife before dicing.
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.
Keep food fresh: If you’re storing food in your fridge for a few hours or more, it’s best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn’t let unwanted flavors in (or out) while you store your food.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)192Calories7gFat29gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
