Winter Squash Gratin

Ingredients
1 lb. parsnips or rutabaga, peeled and cut into 2-inch pieces
1 lb. cauliflower, cut in florets
1 Tbsp. butter
2 Tbsp. flour
2 cups warm, low-fat milk
1/4 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
Salt and freshly ground black pepper, to taste

Preparation
Preheat oven to 450 degrees.
Place parsnips and cauliflower in a rimmed dish. Add water to about 1/2 inch. Steam in a microwave until almost tender, or stove-top, over a pot of simmering water.
Meanwhile, in a medium saucepan, melt the butter over medium-low heat. When it starts to sizzle, stir in the flour, and cook over low heat, whisking constantly, until the mixture is bubbling and golden. Stir in the milk, turn the heat up to medium and keep whisking until the mixture is smooth and thick, about 10 minutes. Remove the pan from the heat. Whisk in half of the cheese and all the nutmeg, salt and pepper.
Place vegetables in an 8-inch baking pan. Pour sauce on top. Sprinkle with the remaining cheese and bake for 15 minutes. Serve immediately.

Serves
Makes 6 servings
Per serving:
Calories: 131 Total Fat: 4g
Cholesterol: Protein: 6g
Carbohydrates: 19g Sodium: 119mg
Source
American Institute for Cancer Research

Posted in: Vegetarian food