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nonstick cooking spray
1 1/2 cups 2% milk
1 clove garlic, minced
1 bay leaf
pinch ground nutmeg
1 russett potato, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
2 large parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup plain bread crumbs
1. Preheat the oven to 350°F. Spray a baking dish with nonstick spray.
2. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potato, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
3. Pour the mixture into the prepared baking dish. Sprinkle the Parmesan cheese and breadcrumbs on top.
4. Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 15 minutes. Let stand for 10 minutes before cutting into wedges and serving.
Serving Size: 1 wedge
Number of Servings: 6
|Fat||4 g||Fiber||4 g|
|Protein||8 g||Saturated Fat||2 g|
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