CARROT & PARSNIP GRATIN

Carrot & Parsnip Gratin image

Ready for a bubbly, crumb-topped bake that's packed with flavorful winter veggies? Because that's exactly what this savory side delivers.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 10

Ingredients

6 slices OSCAR MAYER Bacon, chopped
8 carrots (about 1 lb.), peeled, diagonally cut into thin slices
4 parsnips (1 lb.), peeled, diagonally cut into thin slices
2 Tbsp. flour
2-1/2 cups milk
1 Tbsp. GREY POUPON Dijon Mustard
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup STOVE TOP Everyday Stuffing Mix for Chicken
1/2 cup finely chopped fresh parsley
3 Tbsp. butter, melted

Steps:

Heat oven to 425F.
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Spoon 2 Tbsp. drippings into small bowl; set aside for later use. Add vegetables to remaining drippings in pan; toss to coat. Spoon into 13x9-inch baking dish.
Bake 20 min. Meanwhile, return reserved 2 Tbsp. bacon drippings to pan. Stir in flour; cook and stir on medium heat 1 min. Add milk and mustard; bring to boil, stirring frequently. Simmer 1 min or until sauce is slightly thickened. Add Neufchatel; cook 3 min. or until melted, stirring frequently.
Reduce oven temperature to 350ºF. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce. Mix stuffing mix, parsley and butter; sprinkle over vegetables. Bake 30 min. or until vegetable mixture is hot and bubbly and topping is golden brown.

Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g