Potato Parsnip Gratin Recipes

CARROT, PARSNIP AND POTATO GRATIN

Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

POTATO-PARSNIP GRATIN

Potato-Parsnip Gratin image

Provided by Molly O'Neill

Categories side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 medium onion, peeled and diced
3 medium baking potatoes, peeled and thinly sliced crosswise
2 teaspoons salt
Freshly ground pepper to taste
3 small parsnips, peeled and thinly sliced crosswise
1 1/2 tablespoons chopped fresh thyme
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup apple cider
2 teaspoons chopped Italian parsley

Steps:

Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 925 milligrams, Sugar 11 grams

PARSNIP GRATIN

Parsnip Gratin image

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

Ingredients

1 pound parsnips
1 pound potatoes
Enough hot cream to come about 3/4 of the way up the vegetable layers
1 to 1 1/2 cups of grated Gruyere
A sprinkling of salt
A sprinkling of pepper
A sprinkling of thyme

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

PARSNIP POTATO GRATIN

Parsnip Potato Gratin image

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

Ingredients

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

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.

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