CREAMY PARSNIP & MUSTARD GRATIN
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie
Provided by Sarah Cook
Time 1h35m
Number Of Ingredients 7
Steps:
- Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
- Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
- To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.
Nutrition Facts : Calories 497 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Protein 14 grams protein, Sodium 0.75 milligram of sodium
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
PARSNIP GRATIN
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Put 2 or 3 cups of cream in a pot and heat until it's hot.
- Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
- Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
- Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
- Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
- Let stand for a few minutes, then serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams
CAULIFLOWER AND PARSNIP GRATIN
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
- Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
- Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.
PARSNIP GRATIN
Tender parsnips nestled in a cheesy Gruyère cream sauce with hints of leek and sage and a crispy bread topping!
Provided by Anecia Hero
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF
- Butter baking dish; set aside
- Peel parsnips; rinse and slice into ¼"-inch slices
- Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes)
- Sprinkle ⅓ of the leeks over the parsnips
- Sprinkle ⅓ of the cheese over the leeks
- Season with ⅓ of each of the following: salt, white pepper and sage
- Drizzle ⅓ of the heavy cream over the parsnips
- Repeat process two more times, ending up with cheese on the top
- Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
- If you want to add a crispy breadcrumb topping do so now. Melt butter and combine with breadcrumbs; sprinkle over parsnips; if you don't want to add breadcrumbs, go to the next step
- Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
- Let dish rest for 5 minutes before serving
Nutrition Facts : ServingSize 1 cup, Calories 375 kcal, Carbohydrate 33 g, Protein 15 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 67 mg, Sodium 475 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 8 g
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