3 tbs butter

3 tbs flour

1/2 tsp salt

1/4 tsp ground white pepper

1 1/2 c low-fat milk OR milk substitute

1 1/2 med white potatoes, thinly sliced

1 1/2 med sweet potatoes, thinly sliced

1 c peeled, sliced parsnips

1 c sliced turnips

1/2 c chopped white onion

Preheat oven to 350 degrees. Spray a 2-qt casserole dish with cooking spray.

In a small saucepan over low heat, melt butter, add flour, salt, and pepper to make a roux. Gradually stir in milk with a wire whisk.

Bring to a boil, stirring constantly, until milk mixture has thickened into a sauce, about 10 minutes. Remove from heat.

Arrange 1/2 of sliced vegetables in casserole dish; top with 1/2 chopped onion and white sauce, repeat to make second layer. Cover and cook in preheated oven for 45 minutes. Uncover and continue to cook until all veggies are tender, about 60-70 minutes.

Let casserole stand 10 minutes before serving.

6 servings