Winter Vegetable Casserole
NUTRITIONAL ANALYSIS (per serving):
Calories: 218 Protein: 5g Carbohydrates: 36g Fat: 7g Saturated Fat: 1g Cholesterol: 18mg Sodium: 392mg Fiber: 5g PCF Ratio: 9-64-27 Exchange Approx.: 1½ Starches, 1½ Vegetables, 1 Fat
INGREDIENTS | SERVES 6
Cooking spray
1½ potatoes, thinly sliced
1½ sweet potatoes, thinly sliced
1 cup parsnips, peeled and sliced
1 cup turnips, sliced
½ cup onions, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1½ cups low-fat milk
Spray 2-quart casserole dish with cooking spray.
Clean, peel, and slice potatoes, sweet potatoes, parsnips, and turnips; combine. Chop onions and set aside.
In small saucepan, melt butter; add flour, salt, and pepper to make a roux. Gradually stir in milk, cooking over low heat; stir well with wire whisk.
Bring milk to a boil, stirring constantly, until milk has thickened into a sauce, about 10 minutes. Remove from heat.
Arrange ½ of sliced vegetables in casserole dish; top with ½ of chopped onion and white sauce; repeat to make second layer. Cover and cook at 350°F for 45 minutes. Uncover and continue to cook until all vegetables are tender, about 60–70 minutes.
Let casserole stand 10 minutes before serving.
