Parsnip Gratin

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon butter melted
• 0.3 cup flour all-purpose
• 1 teaspoon sage fresh chopped
• 2  garlic clove minced
• 1 Dash nutmeg 
• 2 cups milk 2% divided reduced-fat
• 0.5 cup onion chopped
• 2 pounds parsnips 1-inch-thick peeled ()
• 0.5 teaspoon salt 
• 1 ounce sandwich bread white

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• potato masher

Directions

1. Preheat oven to 40
2. Place parsnip in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer over medium heat 20 minutes or until tender.
3. Drain.
4. Place the parsnip in a bowl, and mash with a potato masher until smooth.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add onion and garlic; saut 3 minutes or until onion is tender.
7. Add flour, stirring to coat onions. Gradually add 1/2 cup milk, stirring constantly with a whisk until blended.
8. Add the remaining milk; cook over medium heat until thick (about 8 minutes), stirring constantly.
9. Remove from heat, and stir in salt, pepper, and nutmeg.
10. Add milk mixture and sage to mashed parsnip, and stir to combine.
11. Place the parsnip mixture in a shallow 1 1/2-quart baking dish coated with cooking spray.
12. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup.
13. Combine breadcrumbs and butter, and sprinkle evenly over parsnip mixture.
14. Bake at 400 for 25 minutes or until golden brown.