Instructions: 1) Using a colander, rinse the spinach and cilantro under hot tap water to clean, and soften but not wilt the leaves. Dry between paper towels.

Roughly chop and toss with the fresh thyme leaves.

2. Using a Cuisinart or mandolin fitted with the 2mm blade, slice the parsnip. Transfer to a bowl. Slice the potato quarters.

3. Select a 3.5- to 4-inch deep 2-qt casserole or loaf pan that is both microwave- and oven-proof. Spray the bottom and sides. To form the gratin create two layers of spinach, each sandwiched between layers arranged from bottom to top as follows: turnips, potatoes, and a few grindings each of salt, pepper and mace.

4. Sauce: In a 2-cup measure, combine the milk, cream of rice and pureed carrots and rice. Pour this mixture over the casserole.

5. Cut each slice of butter or margarine into smaller pieces and distribute over the top of the casserole. (Do not try to make this gratin fat-free.) Cover the casserole and place in the microwave on a drip plate.

Microwave on HIGH (100%, 700 watt) for 10 minutes (Adjust time for your oven). Test for doneness: if the vegetables do no feel "al dente" then continue to cook on high in 1 to 2 minute intervals.

8) Meanwhile preheat the oven to 350F. Place partially cooked gratin in the oven, uncovered, for 10 to 12 minutes or until the top is carrot- orange and crusty. Remove from oven and let stand 2 to 5 minutes. Serve wedges with a chutney or onion relish.

OVEN BAKED GRATIN: Add 1/4-cup milk additional to the sauce. Add more milk if the casserole is too dry to cook the potatoes. 1. Bake casserole covered at 325F for 1 hour. Remove cover and bake another 15 to 25 minutes or until a crust forms.

2. Bake the potato casserole in a pre-heated oven at 350F for 30 minutes, covered, and 15 to 20 minutes uncovered.

BUFFET DISH: Use a spring form pan and a conventional oven to make the gratin. Serve on a plate, showing off the layers of vegetables.

POT LUCK: Use a square or rectangular pan and serve squares.

TIPS:
* Parsnips have a subtle flavor that is neither sweet nor bitter but slightly earthy. Turnips could be substituted.
* Use baby spinach leaves and a small amount of herb with this dish. It would be a different dish if we used the tougher adult spinach or kale.
* We prefer the nutty flavor of the mace but you could substitute nutmeg, but use a gentle touch.

LOWFAT PANTRY: Gratins are usually melded with cream, butter and flour.

Pureed vegetables can replace the majority of their fat.

1) Cook extra and save pureed vegetables in 1/2-cup containers and freeze; or buy 4-oz jars of baby food that do not require refrigeration.

2) Next time you are at the market, check out the baby food section. Small jars of pureed fruits and vegetables are as convenient in the pantry as a can of recipe-ready tomatoes. The new "junior" blends are inspiring - pears and squash, for example - and contain no additives. For this gratin recipe, we chose a jar of carrots and rice; mixed it with milk (nonfat) and a little cream of rice cereal.

thickeners (such as wheat flour and cornstarch) include cream of wheat or rice cereal, oat flour, cornmeal, and potato flakes.

NOTES : Bands of dark green spinach and creamy root vegetables are baked until golden without the usual cream. We mixed fat-free milk with a carrot and rice puree. The sauce percolates to the top and forms a crust the color of cheddar cheese and the texture of cornmeal.

Fast: precook in the microwave and brown in the oven.

Makes 4 to 6
modest portions for entree or side dish.

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