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Parsnip, Prune & Caramelized Onion Gratin
Parsnip, Prune & Caramelized Onion Gratin
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From: EatingWell Magazine, January/February 1996
Sweet prunes and caramelized onions pair with earthy parsnips in this delicious gratin. Make it a meal: Serve with Roasted Pork Tenderloin and Creamed Spinach.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 teaspoons extra-virgin olive oil
- 4 onions, thinly sliced (about 4 cups)
- ½ cup prunes, pitted and chopped
- 1 tablespoon dried thyme leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 parsnips (about 1½ pounds total), peeled and thinly sliced
- 1 cups reduced-sodium chicken broth, or vegetable broth
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Coat a 1½-quart gratin dish or other shallow baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring frequently, until golden and caramelized, 8 to 10 minutes. Stir in prunes, thyme, salt and pepper; remove from the heat.
- Spread half the parsnips in the prepared dish. Cover with the onions and prunes. Top with the remaining parsnips and pour in broth. Tightly cover the dish with aluminum foil and bake until the parsnips are very tender, about 1 hour.
- Remove from the oven. Set the oven to broil. Uncover the dish and baste the top with juices. Broil until the top begins to brown, 3 to 4 minutes.
- Per serving: 170 calories; 2 g fat(0 g sat); 8 g fiber; 37 g carbohydrates; 3 g protein; 92 mcg folate; 0 mg cholesterol; 14 g sugars; 133 IU vitamin A; 25 mg vitamin C; 74 mg calcium; 2 mg iron; 541 mg sodium; 691 mg potassium
- Nutrition Bonus: Vitamin C (42% daily value), Folate (23% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1½ starch, ½ fruit, 1 vegetable
