Turnip-Parsnip Gratin

Turnips are an under appreciated vegetable. Luckily, not so much at our house. My other half loves them. We treat them like potatoes most of the time. Cubed and boiled in water with a little sugar. Cut into small chunks and then roasted with a little olive oil and garlic pepper. Even mashed.

So why not scalloped?

Why not indeed?

Turnip-Parsnip Gratin
From Cooking Light.
Makes 8 servings.

3 3/4 cups (1/8-inch-thick) slices peeled turnip (Do yourself a favor and use your mandoline.)
3 3/4 cups (1/8-inch-thick) slices peeled parsnip
6 cups water
Cooking spray
1 cup whole milk
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2 tablespoons butter
1/4 cup panko breadcrumbs

Preheat oven to 400°.

Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.

Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.

Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.