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Potato Parsnip Gratin With Spinach And Carrot Rice Sauce

Potato Parsnip Gratin With Spinach And Carrot Rice Sauce is an eat-lf mailing list pies recipe made with Baby Spinach Leaves, Fresh Cilantro, Fresh Thyme, Parsnips, and Orange Zest Carrot Rice Sauce. Ready in about 30 min, it serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 oz
• 2 tbsp
• 1 sprig
• 8 oz
• 1/2 tsp
• 3/4 cup
• 3 tbsp
• 4 oz
• 2 tsp

Method (preview)

1. 1

   Clean, and soften but not wilt the leaves. Dry between paper towels. Roughly chop and toss with the fresh thyme leaves.

2. 2

   Transfer to a bowl. Slice the potato quarters.

3. 3

   Select a 3.

4. 4

   Spray the bottom and sides.

5. 5

   To form the gratin create two layers of spinach, each sandwiched between layers arranged from bottom to top as follows: turnips, potatoes, and a few grindings each of salt, pepper and mace.

6. 6

   Sauce: In a 2-cup measure, combine the milk, cream of rice and pureed carrots and rice. Pour this mixture over the casserole.

7. 7

   Cut each slice of butter or margarine into smaller pieces and distribute over the top of the casserole. (Do not try to make this gratin fat-free.) Cover the casserole and place in the microwave on a drip plate.

8. 8

   Test for doneness: if the vegetables do no feel "al dente" then continue to cook on high in 1 to 2 minute intervals.

9. 9

   Meanwhile preheat the oven to 350F.

10. 10

    Place partially cooked gratin in the oven, uncovered, for 10 to 12 minutes or until the top is carrot- orange and crusty.

11. 11

    Remove from oven and let stand 2 to 5 minutes.

12. 12

    Serve wedges with a chutney or onion relish.

13. 13

    OVEN BAKED GRATIN: Add 1/4-cup milk additional to the sauce.

14. 14

    Add more milk if the casserole is too dry to cook the potatoes.

15. 15

    1) Bake casserole covered at 325F for 1 hour.

16. 16

    Remove cover and bake another 15 to 25 minutes or until a crust forms.

17. 17

    2) Bake the potato casserole in a pre-heated oven at 350F for 30 minutes, covered, and 15 to 20 minutes uncovered.

18. 18

    BUFFET DISH: Use a spring form pan and a conventional oven to make the gratin.

19. 19

    Serve on a plate, showing off the layers of vegetables.

20. 20

    POT LUCK: Use a square or rectangular pan and serve squares.

21. 21

    Cook extra and save pureed vegetables in 1/2-cup containers and freeze; or buy 4-oz jars of baby food that do not require refrigeration.