SCALLOPED POTATOES AND PARSNIPS
1 large red onion
2 tablespoons water
1 1/4 cups low-fat (1 percent) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 parsnips (about 1/2 pound), peeled and coarsely grated
2 small Russet potatoes (about 3/4 pound), peeled and coarsely grated
A pinch of freshly grated nutmeg
Salt (to taste)
Preheat oven to 450 degrees F.
Halve the onion lengthwise and cut crosswise into 1 1/4-inch-thick slices. In a large saucepan cook onion in 2 tablespoons water, covered, over moderate heat, stirring occasionally, five minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.
Whisk together milk, broth and flour in bowl until combined well. Add milk mixture to onion in saucepan with parsnips, potatoes, nutmeg, and salt to taste. Simmer, stirring frequently, one minute. Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish.
Bake in lower third of oven for 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.
Makes 4 servings
Source: Pennsylvania Co-Operative Potato Growers Inc. |