Parsnip
Scalloped Potatoes & Parsnips
1 large red onion
2 tablespoons water
2 parsnips
2 small russet potatoes
1 1/4 cups low fat milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Preheat oven to 425-degrees F. Halve onion lengthwise and cut into 1/4-inch thick slices. In a large saucepan over medium heat, cook onion in water, covered, stirring occasionally, 5 minutes or until softened. Remove cover and cook onion until liquid in pan is evaporated.
Peel parsnips and potatoes. Coarsely grate parsnips and cut potatoes into 1/8-inch thick slices. In a small bowl, whisk together milk, broth, and flour until well combined. Add to onion with parsnips, potatoes, nutmeg, and salt to taste. Simmer 1 minute, stirring.
Pour mixture 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.
Serves 4.
From www.foodnetwork.com.