Root Vegetable-Butter Bean Gratin

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  • Makes: 6 servings
  • Prep: 35 mins
  • Roast: 30 mins 425°F
  • Bake: 10 mins 425°F

Root Vegetable-Butter Bean Gratin

Directions

  1. Preheat oven to 425 degrees F. Lightly coat six 10-ounce ramekins or custard cups with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. In the prepared baking pan combine parsnips, carrots, and potatoes. Sprinkle with salt. Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender and lightly browned.
  2. Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium heat. Add onions and garlic; cook for 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in broth, tomato paste, vinegar, rosemary, and crushed red pepper. Gently stir in beans. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until mixture is slightly thickened. Stir in roasted vegetables.
  3. For topping, in a small bowl combine panko, cheese, and pine nuts. Drizzle with melted butter; toss to coat.
  4. Spoon about 1 cup of the vegetable mixture into each prepared ramekin. Sprinkle with topping. Remove foil from the 15x10x1-inch baking pan and arrange ramekins in the pan. Bake, uncovered, about 10 minutes or until topping is golden.
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Nutrition Facts (Root Vegetable-Butter Bean Gratin)

  • Per serving:
  • 334 kcal cal.,
  • 17 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 8 mg chol.,
  • 1013 mg sodium,
  • 42 g carb.,
  • 8 g fiber,
  • 11 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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