• 8servings
  • 35minutes
  • 189calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds parsnips, peeled and sliced

  2. 1-1/4 pounds turnips, peeled and sliced

  3. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

  4. 1 cup fat-free milk

  5. 1/2 teaspoon pepper

  6. 1 cup (4 ounces) shredded sharp cheddar cheese

  7. 1/2 cup panko (Japanese) bread crumbs

  8. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. Parsnips & Turnips Au Gratin Recipe photo by Taste of Home Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.

  2. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; remove from the heat. Stir in cheese until melted. Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables.

  3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° for 15-20 minutes or until vegetables are tender and crumbs are golden brown. Yield: 8 servings.


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