Aug 31, 2016Chatelaine
1 1/2 cup
low-sodium vegetable broth
parsnips, peeled and cut into quarters lengthwise
carrots, peeled and cut into quarters lengthwise
1 1/2 cups
grated parmesan cheese
crumbled dried sage
- PREHEAT oven to 400F. Melt ¼ cup of butter in a large pot over medium-high. Add onions and cook until soft, about 8 min. Stir in flour for 1 min. Whisk in broth until smooth. Whisk in cream, Dijon, honey, salt and nutmeg. Cook, whisking constantly, until mixture thickens slightly, about 2 min.
- PLACE parsnips and carrots in a 9 × 13-in. baking dish. Pour sauce overtop, tossing to coat. Cover with foil. Bake in top third of oven, until parsnips are easily pierced with a knife, 40 to 50 min. Microwave remaining butter in a bowl until melted. Stir in bread crumbs, parmesan and sage. Sprinkle over vegetables. Continue baking, uncovered, until golden, about 10 min.
NutritionCalories 368, Protein 9 g, Carbohydrates 37 g, Fat 22 g, Fibre 5 g, Sodium 551 mg. Excellent source of vitamin A
Chatelaine Quickies: Gourmet corn on the cob