Waistline-Friendly Holiday Turnips and Cauliflower au Gratin Casserole

This recipe transforms traditional potatoes au gratin into a healthier option that you can enjoy every day without guilt. This dish is presentable for company, but simple enough to make for casual family meals. It’s comforting, yet healthy enough for everyday meals. 

Slash carbs and add nutrients when you swap starchy potatoes for earthy turnips and satisfying cauliflower. Reduce saturated fat and calories, but keep flavor, when you use a lightened version of a creamy, cheesy sauce. Key changes are trans fat-free light buttery spread and olive oil instead of butter, and reduced fat cream cheese instead of full fat. 

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This is a simple, make-ahead, comforting dish for holidays and everyday. Enjoy it as a side or as a calcium-rich main course. 

Variations and Serving Suggestions

• Add antioxidants and color with handfuls of fresh spinach. Add the spinach leaves as a layer after the turnip and cauliflower mixture. 
• For a sweeter flavor, use ½ lb sliced carrots instead of ½ lb turnips.
• For a richer flavor, use low-fat Swiss instead of cheddar cheese. 
• For different herbs, add a pinch of nutmeg, chopped chives, or some sprigs of rosemary. 
• For a holiday meal, serve alongside roast turkey or salmon and a side salad with vinaigrette dressing. 
• As a main course, serve this casserole with a whole grain like a slice of whole-grain toast or ½ cup of cooked whole-wheat pasta. 

Recipe for Waistline-Friendly Holiday Turnips and Cauliflower au Gratin

Makes 8 servings

Ingredients: 

• 1 lb turnips peeled and thinly sliced
• 1 lb cauliflower florets, roughly chopped
• 1 tablespoon of light buttery spread
• 1 tablespoon of olive oil
• 1 medium onion, finely chopped
• 1-2 cloves of garlic, peeled and minced
• ½ cup of low-sodium chicken or vegetable broth
• ½ cup of low-fat or skim milk
• 4 ounces of reduced-fat cream cheese or Neufchatel cheese, cut into cubes
• ¾ cup of low-fat shredded cheddar cheese, divided
• ½ cup of grated or shredded parmesan cheese
• 2 roma tomatoes or 1 large salad tomato, sliced, optional
• Fresh parsley, chopped, for garnish, optional

Directions: 

1. Preheat the oven to 375°F. Use cooking spray to spray a 9 x 9 inch baking dish or cake pan.
2. In a medium saucepan, add the light buttery spread and olive oil and heat. Add the onions and garlic; cook for 4 minutes or until fragrant. 
3. Add the low-sodium chicken or vegetable broth, and bring to a boil, then reduce the heat to low. Add the cream cheese and whisk until the cream cheese is melted and incorporated into the sauce for a smooth texture. Add the thyme, salt, and pepper, and stir. Remove from the heat. 
4. Arrange half of the turnip and cauliflower in the baking dish. Cover with half of the cream sauce. Distribute ¼ cup of shredded cheddar cheese and ¼ cup of parmesan cheese over it. Add the rest of the turnip and cauliflower, then the rest of the sauce, and another ¼ cup of shredded cheddar. Arrange the tomato slices, if using, over the top. 
5. Cover the baking dish with aluminum foil and bake for 30-40 minutes. Remove the foil and add the other ¼ cup of shredded cheddar cheese. Bake for 20 more minutes, or until the top is golden brown and bubbly.  
6. Remove from the oven and garnish with parsley if desired. Serve warm. 

Nutrition information per serving (using 2% low-fat milk): 160 calories, 8 grams of fat, 5 grams of saturated fat, 20 mg of cholesterol, 260 mg of sodium, 10 grams of carbohydrates, 6 grams of sugars, 3 grams of fiber, 10 grams of protein

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