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Main dishes

Carrot & Parsnip Gratin

Carrot & Parsnip Gratin recipe
photo by:kraft
45 min
1 hr 15 min
12 servings, about 1/2 cup each
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size Wise
This creamy side dish is perfect for a special occasion.
Parsnips are a cream-colored root vegetable available all year with a peak period in the fall. Look for well-shaped roots; avoid limp or shriveled parsnips.
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