Scalloped Potatoes and Parsnips
rec.food.recipes/Robin Cowdrey (1999)
Serves 4

1 large red onion
2 tablespoons water
1/2 lb parsnips
3/4 lb russet potatoes
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
1 pinch freshly grated nutmeg

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 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated. Preheat oven to 4250F.

Peel parsnips and potatoes. Grate parsnips coarsely and cut potatoes crosswise into 1/8-inch 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 1/2-quart 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.