Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_fat - Parsnip, Turnip And Rutabaga Gratin
Famous Authors (View All Authors)
Low_fat - Parsnip, Turnip And Rutabaga Gratin Post by :Quilter5 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1538

Click below to download : Low_fat - Parsnip, Turnip And Rutabaga Gratin (Format : PDF)

Low_fat - Parsnip, Turnip And Rutabaga Gratin

1 large rutabaga (about 3 lbs), peeled, halved, cut into 1/4-inch-thick slices
4 cups 1/2-inch cubed peeled turnips, about 1 lb.
2 cups 1/4-inch sliced parsnip
1 cup 1/4-inch sliced carrot
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Cheese Sauce (recipe to follow)
2 (1 oz) slices bread
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley

Cheese Sauce:
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/2 cup (2 oz) shredded white cheddar cheese
1/4 teaspoon salt
1/8 teaspoon grated whole or a dash of dried nutmeg
1/8 teaspoon pepper

Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnips, and carrot in an 8-qt. stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients.

Spoon vegetable mixture into a 13x9 baking dish coated with cooking spray. Spread cheese sauce over vegetable mixture.

Preheat oven to 350° F.

Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle on a baking sheet; bake for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce.

Bake for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

For cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until slightly thickened, about 10 minutes, stirring constantly. Remove from heat; add cheese and remaining ingredients, stirring until cheese melts.

Serving size: 1 cup with 2 tbl. sauce

178 cal, 5.5g fat, 6.3g pro, 28.9g carb, 3.3g fiber, 15mg chol, 305mg sod.

Source: Cooking Light-Nov/99
If you like this book please share to your friends :

Low_fat - Vegetable -  Pasta With Roasted Butternut Squash And Shallots Low_fat - Vegetable - Pasta With Roasted Butternut Squash And Shallots

Low_fat - Vegetable -  Pasta With Roasted Butternut Squash And Shallots
3 cups (1-inch) cubed peeled butternut squash 1 tablespoon dark brown sugar 1 1/2 tablespoons olive oil, divided 1 teaspoon salt 1/2 teaspoon black pepper 8 shallots, peeled and halved lengthwise (about 1/2 pound) 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine 1/4 cup (1 ounce) grated fresh Parmesan cheese Preheat oven to 475 degrees. Combine the squash, sugar, 2-1/2 teaspoons oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475 degrees for 20 minutes or until tender, stirring occasionally. Stir in sage.

Low_fat - Oven Fried Okra Low_fat - Oven Fried Okra

Low_fat - Oven Fried Okra
1 1/4 cups corn meal 1/2 teaspoon salt Pepper to taste 4 cups fresh okra Vegetable cooking spray Combine first 3 ingredients. Set aside. Wash okra and drain. Cut off tip and stems. Cut okra into 1/2 inch slices. Dredge in corn meal mixture. Okra must be moist for corn meal mixture to coat well. Rinse again before dredging, if necessary. Lightly coat a 15 x 10 x 1-inch jelly roll pan with cooking spray. Spread okra in a single layer. Bake at 350 degrees F for 30 to 40 minutes or until crisp, stirring occasionally. Serves 8.