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Ingredients
- 1 lrg Red onion
- 2 Tbsp. Water
- 2 x Parsnips - (abt 1/2 lb)
- 2 sm Russet potatoes (abt 3/4 lb)
- 1Â 1/4 c. Low fat lowfat milk (1 percent)
- 3/4 c. Chicken broth
- 1Â 1/2 Tbsp. All purpose flour
- 1 pch Freshly-grated nutmeg
Directions
- Halve onion lengthwise and cut crosswise into 1/4-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 min, or possibly till softened. Remove cover and cook onion till any liquid in saucepan is evaporated.
- Preheat oven to 425 degrees.
- Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 c. measure or possibly bowl whisk together lowfat milk, broth, and flour till combined well. Add in lowfat milk mix to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
- Pour vegetable mix carefully into a shallow 1 1/2-qt baking dish and bake in lower third of oven 45 min, or possibly till top is golden and potatoes are tender when pierced with a knife.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 8 | 7% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 111mg | 5% |
| Potassium 544mg | 16% |
| Total Carbs 23.92g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.06g | 4% |
| Protein 5.38g | 9% |
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