Creamy Baked Parsnips and Potatoes

Preparation time: 10 min	Servings: 6
Cooking time: 45 min

Ingredients:

1 clove garlic, crushed

1 cup dry breadcrumbs

3 tbsp unsalted butter, cut into small pieces

1/8 tsp white pepper, to taste

2 leeks, white parts only, rinsed well and cut into .25 in. slices

1 fennel bulb, quartered, core discarded and cut into .25 in. slices

6 new potatoes, scrubbed and cut into .125 in. slices

1/2 lb parsnips, peeled and cut into .125 in. slices

1 tsp lemon thyme, or thyme, or 1 Tbsp fresh, chopped

2 cups evaporated skim milk, or light cream

3 tbsp aluminum foil

Cooking Directions:

Preheat oven to 400°F. Rub the bottom and sides of a buttered baking dish with garlic. Discard garlic. Arrange half the vegetables in baking dish. Season to taste with salt and white pepper and half the lemon thyme. Add remaining vegetables in baking dish and season again with salt, white pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place half the butter over vegetables. Loosely cover with foil and bake 25 minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until vegetables are tender and top is golden.

Nutritionist Recommended For:

Low Cholesterol

Nutrition Facts

Calories 370

% Calories From Fat 17.8%

Total Fat 7.3g

Saturated Fats 4g

Mono-unsaturated Fats 1.8g

Poly-unsaturated Fats 0.7g

Cholesterol 19mg

Sodium 270mg

Total Carbohydrates 64g

Dietary Fiber 6.4g

Sugar 15g

Protein 13g

More Information

Vitamins

Thiamin B1 0.41 mg

Vitamin B12 0.28 mcg

Vitamin K 21 mcg

Vitamin A 1100 IU

Niacin B3 4 mg

Pantothenic Acid 1.8 mg

Riboflavin B2 0.41 mg

Vitamin C 32 mg

Vitamin D 68 IU

Vitamin B6 0.61 mg

Vitamin E 0.86 mg

Choline 57 mg

Minerals

Manganese 0.71 mg

Magnesium 87 mg

Calcium 340 mg

Zinc 1.7 mg

Phosphorus 310 mg

Copper 0.43 mg

Fluoride 75 mcg

Selenium 8.4 mcg

Sodium 270 mg

Potassium 1200 mg

Iron 2.9 mg

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