Recipe - Parsnip Potato And Lima Bean Gratin With Carrot-Flax Crust

Salt and black pepper; as
needed

STEAM AND COOL
10 ounce Red potatoes; rinsed
2 Parsnips; trimmed and peeled
8 ounce Fordhook lima beans; still
frozen
4 Sprigs fresh thyme; divided
use

SKILLET HASH
One half cup Chopped sweet onion
1 teaspoon Olive oil
4 ounce Baby bok choy; finely
chopped
3 ounce Fatfree evaporated milk
2 ounce Baby Swiss cheese (lowfat);
minced or grated
2 tablespoon Water

CRUMB TOPPING
1 sl Multigrain seeded bread;
crumbed
1 Carrot; finely shredded
1 tablespoon Ground flax seed; optional

ABOUT THE BREAD: Oroweat's "Winter Wheat" is a variety bread: cracked
wheat, sunflower seeds, added gluten, walnuts, barley, rye, millet, oats,
brown rice, flaxseed and other ingredients. Make soft bread crumbs in a
food processor. EQUIPMENT: steamer, an ovenproof skillet or casserole,
preheated oven 375F.

1. PRECOOK THE VEGETABLES: Cut the potatoes and parsnips into One half inch
cubes. Put the vegetables into a steamer's basket. Toss to mix; sprinkle
lightly with salt and pepper. Top with the limas. Lay 3 fresh thyme springs
on top. Cover and steam for 25 minutes. (Note: Steaming the lima beans this
long makes them shrink slightly and deepens their earthy flavor.) Cool
completely (30 minutes or longer).

2. STOVETOP HASH: Heat a nonstick ovenproof skillet until mediumhot. Add
the oil and swirl to coat. Saute the onion with a pinch each of salt and
pepper. After about 4 minutes, add the chopped boy choy and continue to
saute for up to 5 minutes, or until the boy choy is soft but still bright
green.

3. Add the steamed vegetables to the skillet. Season with additional
pepper. Stir to combine. Press the hash down firmly and evenly in the pan
and cook, shaking occasionally, until the hash is lightly browned on the
bottom, 5 minutes.

4. Drizzle in half the milk and allow to bubble and brown slightly (less
than 1 minute).

5. Stir to redistribute the browned bottom crust and the slightly
caramelized milk. Turn off the heat. Add half the cheese and leaves from
the remaining sprig of thyme. Stir to combine. Press the hash down firmly.
Pour on the rest of the milk and add up to 2 tablespoons of water. Swirl
the pan to distribute. Top with the remaining cheese.

6. Combine bread crumbs, carrots and flax seed (if using); season with
pepper. Spread the crumb mixture to cover the top. Place in a PREHEATED
375F OVEN for 25 minutes or until slightly crusty and dry. Check at 20
minutes: when the sauce is not longer visibly bubbling, it's dry enough. We
are looking for a sauce not a gravy.

7. Remove from the oven; let stand a minute then cut into portions. Serves
up to 4 people as a vegetarian entree with soup or salad side dish. Serve
as a side dish.

Serves 4: EACH: 257 cals, 13%cff, (4g fat), 44g carbs, (9g fiber), 14g
protein; 183mg sodium. Vitamins A and C.

VARIATIONS: Instead of bok choy, substitute napa cabbage, kolhrabi,
broccoli stalks, Brussels sprouts, savoy cabbage, celery, or fennel bulb.
Other beans may be used. Must have potatoes and beans to complete a
protein.

Gratins or casseroles are simple dishes that can be made ahead and baked
just before serving. That makes them good choices for entertaining, using
up leftovers and for onceaweek cooking.

Recipe adapted from Parsnip, Potato and Lima Bean Hash in the Mayo Clinic
WilliamsSonoma Cookbook (1998: TimeLife).

NOTES : This is a simple mixture of root vegetables and beans that are
precooked then browned on the stove top. We then make a rich tasting but
light sauce by caramelizing a small amount of evaporated milk, adding Swiss
cheese and a little water. The dish is topped with a bread and carrot
crumbcrust and finished in the oven. Tested 2/99 Pat Hanneman
(kitpath@earthlink.net) We used pepper generously.

Recipe by: adapted from Mayo Clinic WilliamsSonoma Cookbook

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Feb 16,
1999, converted by MM_Buster v2.0l.