Ingredients
6-8 large baking potatoes, cleaned and cubed, skin on
1 parsnip and 1 turnip, cleaned and cubed
1 T. olive oil and 1 T. unsalted butter
1 medium minced onion and garlic to your liking
salt and pepper
2 T. butter and 2 T. all purpose flour, Wondra, or 1:1 ratio cornstarch and potato starch (Gluten Free) for roux
1 C. skim milk or unflavored soy milk
4 oz. plain greek yogurt
1/2 C. bean paste (my recipe online) if omiting, make double roux
6 oz. shredded cheddar cheese
paprika
Preparation
Cube vegetables, potatoes, parsnip, and turnip and place on pan sprayed with olive oil, salt and pepper and par bake 25-30 min. until almost soft at 375
saute the onion and garlic with salt and pepper in a olive oil and butter mixture
add additional butter and flour, make roux
add bean paste, milk and greek yogurt, bring to a bubble to thicken to make cream sauce
add 3/4 of shredded cheese to make cheese sauce
add baked vegetables to cheese sauce and stir to coat
place mixture in casserole dish sprayed with olive oil
top with the rest of the cheddar cheese and dusting of paprika and bake til bubbly and cheese starts to brown, 375 30 minutes
rest 10-15 minutes before serving
