High Fiber Food - Low Carb Snack - Great for Type 2 Diabetes - GG Bran Crispbread

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.

Tags: high fiber, sprinkles, sweet potato, vegetable