High Fiber and Low Carb Vegetable Gratin perfect for Diet Thanksgiving Meal

Root Vegetable Gratin with Sprinkles

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)
Preparation:

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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