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Root Vegetable Gratin with Sprinkles

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  • 1/2 lb. of parsnips (2 medium-sized)
  • 1 medium celery root (sometimes called celeriac; 3/4 lb total)
  • 1/2 lb sweet potatoes
  • 1 1/2 lb russet (baking) potatoes
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup of Greek 2% yogurt
  • 1 tablespoon of your favorite Dijon Mustard
  • 1/2 a cup of Sprinkles
  • 1/4 cup of grated parmesian cheese

You will need a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)

Preheat oven to 400°F.

Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices. Transfer to a large bowl.

Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, Sprinkles, Parmesian,mustard and the yogurt, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then very lightly butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

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This entry was posted on Tuesday, November 17th, 2009 at 3:31 pm and is filed under GG Bran Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Root Vegetable Gratin with Sprinkles”

  1. High Fiber Low Carb Thanksgiving Recipes for Dieters or Diabetics. Enjoy your Thanksgiving meal with these healthful recipes | GG Bran Crispbread Says:

    […] Root Vegetable Gratin with Sprinkles […]

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