Winter Vegetable Gratin

Ingredients

2 cloves garlic, chopped
1 medium onion, chopped
2 small parsnips, diced
1 small carrot, diced
1 small turnip, peeled and diced
1 pkg. (10 ¾ oz) frozen kale, thawed and drained
2 cups skim milk
¼ cup all-purpose flour
1 Tbsp. Dijon-style mustard
½ tsp. salt
½ tsp. ground black pepper
1 cup reduced-fat shredded cheddar cheese
¼ cup plain bread crumbs

Instructions

Preheat oven to 350ºF.  Spray a medium-size shallow baking dish and a large skillet with vegetable cooking spray.  Add garlic and onion to the skillet, sauté until tender, about 5 minutes.  Add parsnips, carrot and turnip; cook, stirring frequently, until tender, about 15 minutes.  Stir in kale.  Cook for 2 minutes longer.  Spoon vegetable mixture into baking dish.  Set aside.

In a small saucepan, whisk together milk, flour and mustard.  Cook, stirring constantly, until mixture thickens, about 10 minutes.  Season with salt and pepper.  Pour sauce over vegetable mixture; stir to combine.  Sprinkle top with cheese and bread crumbs.*

Bake until top is golden and mixture bubbles, about 30 minutes.  Transfer dish to a wire rack for 5 minutes, then serve.

* Can be prepared to this point up to one day ahead.  Cover and refrigerate until ready to cook.

Serves 8, with 127 calories and 3 grams fat per serving.