Recipe - Scalloped Potatoes And Parsnips

1 lg Red onion
2 tablespoon Water
2 Parsnips; (about One half pound)
2 small Russet potatoes; (about 3/4
pound total)
1 One fourth cup Low fat milk; (1 percent)
Three fourths cup Chicken broth
1 One half Tabelspoons all purpose
flour
1 Pinches freshly grated
nutmeg

Halve onion lengthwise and cut crosswise into 1/4inch thick slices. In a
large saucepan cook onion in water, covered, over moderate heat, stirring
occasionally, 5 minutes, or until softened. Remove cover and cook onion
until any liquid in saucepan is evaporated.

Preheat oven to 425 degrees.

Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes
crosswise into 1/8inch thick slices. In a 2 cup measure or bowl whisk
together milk, broth, and flour until combined well. Add milk mixture to
onion with parsnips, potatoes, nutmeg, and salt to taste and simmer,
stirring frequently, 1 minute.

Pour vegetable mixture carefully into a shallow 1 1/2quart baking dish and
bake in lower third of oven 45 minutes, or until top is golden brown and
potatoes are tender when pierced with a knife.

Yield: 4 servings

Each serving is 187 calories and 1.3 grams of fat (6 percent of calories
from fat).

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9036

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998