Low Fat Carrot and Parsnip Gratin
Elevate your next meal with this Low Fat Carrot and Parsnip Gratin, a light yet indulgent dish perfect for health-conscious home cooks. Featuring tender slices of sweet carrots and earthy parsnips enveloped in a creamy garlic and thyme-infused sauce, this recipe delivers robust flavor without the guilt. A crispy topping made from whole wheat breadcrumbs, olive oil, and Parmesan cheese adds irresistible texture and richness. Quick and easy to prepare, this gratin is baked to golden perfection, creating a satisfying side dish or a wholesome vegetarian main course. With its low-fat milk base and nutritious ingredients, this recipe is an ideal choice for anyone looking to enjoy comfort food with a healthy twist. Perfect for weekday dinners or special gatherings, it’s a crowd-pleaser that combines simplicity and sophistication on a single plate!
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Recipe Information
Ingredients
- 4 medium carrots
- 4 medium parsnips
- 1 cup low-fat milk
- 2 tablespoons cornstarch
- 2 cloves garlic
- 0.5 cup Parmesan cheese
- 0.5 cup whole wheat breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the carrots and parsnips using a mandoline slicer or a sharp knife.
In a small bowl, mix 1 cup of low-fat milk with 2 tablespoons of cornstarch until smooth.
Mince the garlic cloves finely.
In a saucepan, heat the milk mixture over medium heat until it begins to thicken, stirring constantly.
Add minced garlic, salt, black pepper, and fresh thyme to the thickened milk and stir well.
In a large mixing bowl, combine the sliced carrots and parsnips with the milk mixture, ensuring all pieces are well coated.
Lightly grease a medium-sized baking dish with olive oil and transfer the vegetable mixture into the dish.
Sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
In a small bowl, combine whole wheat breadcrumbs with a little olive oil and mix well.
Spread the breadcrumb mixture evenly over the top of the cheese layer in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until the top is golden brown and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving.
Serve the gratin warm as a side dish or a light main course.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 46.1 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1050 mg | 81% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2612 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
