Using less cheese, and adding a handful of minced greens would cut down on the fat and up the fiber. A little bland; added a lot of red pepper flakes.
* Exported from MasterCook *
Turnip Gratin
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To grease: -- butter or olive oil for the baking dish
1 garlic clove -- cut in half
2 pounds turnips -- preferably small ones, peeled and sliced in thin rounds
Salt and freshly ground pepper
4 ounces Gruyère cheese -- grated (about 1 cup tightly packed)
2 1/2 cups low-fat milk -- (1 percent or 2 percent)
1 teaspoon fresh thyme leaves -- roughly chopped
1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or
gratin dish. Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and
pepper. Add half the cheese and the thyme and toss together, then transfer
to the gratin dish and pour on the milk. It should just cover the turnips.
3. Place in the oven and bake 30 minutes. Push the turnips down into the
milk with the back of a large spoon. Sprinkle the remaining cheese over
the top and return to the oven. Bake another 40 to 50 minutes, until all
of the milk is absorbed, the turnips are soft and the dish is nicely
browned on top and around the edges.
Yield: 4 servings.
Advance preparation: You can assemble this several hours before baking,
but don't add the milk until you're ready to bake. You can bake it several
hours ahead and reheat in a medium oven.
Nutritional information per serving: 258 calories (42% fat); 7 grams
saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 43
milligrams cholesterol; 22 grams carbohydrates; 4 grams dietary fiber; 319
milligrams sodium (does not include salt to taste); 16 grams protein
A turnip gratin can be a rich, creamy affair, but this lighter version
made with low-fat milk is equally delicious and comforting. When you use
low-fat milk for a gratin, you will find quite a bit of liquid in the pan
when you pull the dish from the oven. Let it sit for 20 to 30 minutes and
the turnips will reabsorb the moisture. If any liquid remains in the dish,
it's delicious spooned over the gratin.
Jan 3, 2012
Source:
"Recipes for Health, New York Times, Jan 3, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 244 Calories; 12g Fat (44.5%
calories from fat); 15g Protein; 19g Carbohydrate; 3g Dietary Fiber; 43mg
Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2
Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
