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
PARSNIP GRATIN WITH TURMERIC AND CUMIN
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Provided by David Tanis
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
- Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
- Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
- Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams
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
ESSENTIAL PARSNIP GRATIN
This vegetarian parsnip dish uses multiple cooking and reducing phases to extract every last bit of parsnip essence and highlight its sweet, earthy flavor. This is a master recipe with infinite variations: use other vegetables, other herbs, or other toppings to make it your own.
Provided by Elise Ballard
Categories Vegetable Side Dishes
Time 2h11m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2-quart baking dish liberally.
- Peel parsnips, reserving peelings for broth. Slice into 1/8-inch rounds. Arrange 1/3 of the parsnip slices in a single, overlapping layer in the prepared baking dish. Sprinkle 1/3 of the Parmigiano cheese over the top. Repeat with remaining parsnips and Parmigiano cheese.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add celery, 1/2 of the leeks, 1 clove garlic, and ginger pieces. Cook until softened, about 5 minutes. Add parsnip peelings; season with salt, pepper, and nutmeg. Add 2 tablespoons water; cook and stir until water is completely absorbed and mixture turns pale brown, about 5 minutes more. Continue to cook and stir, adding water as needed, until well-browned, 8 to 10 minutes more.
- Pour remaining water over celery mixture; add bay leaves, 1 sprig rosemary, and Parmigiano rind to skillet. Increase heat to high; bring liquid to a boil. Lower heat, cover, and simmer until reduced to about 1 cup broth, 20 to 30 minutes. Season with salt, pepper, and nutmeg. Strain broth through a fine sieve, pressing solids to extract as much liquid as possible.
- Heat remaining butter in a saucepan over medium heat; add remaining leeks, remaining garlic, and several rosemary leaves. Cook until softened, about 5 minutes. Add reserved broth; cook and stir until most liquid has evaporated and mixture is pale brown, 10 to 12 minutes. Stir in cream, salt, pepper, and nutmeg to taste; cook and stir until hot, about 3 minutes. Pour into prepared baking dish to 3/4 of the way up parsnip layers.
- Bake in preheated oven until parsnips are soft, cream mixture is thickened and bubbly, and top is golden brown, 45 to 60 minutes. Cool until gratin is set, about 10 minutes. Garnish with more nutmeg and rosemary leaves.
Nutrition Facts : Calories 935.1 calories, Carbohydrate 50 g, Cholesterol 234 mg, Fat 71.8 g, Fiber 12 g, Protein 27.1 g, SaturatedFat 44.7 g, Sodium 1174.7 mg, Sugar 12.7 g
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.
PARSNIPS & HAM AU GRATIN
Parsnips, thyme and roasted-garlic soup give this entree a harvesttime feel, while the bread crumbs on top make it rustic and special. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Arrange the parsnips, potatoes and ham in a greased 13-in. x 9-in. baking dish. Combine the soup, milk, 1/4 cup cheese, thyme and pepper; pour over parsnip mixture., In a small bowl, combine the bread crumbs, butter and remaining cheese. Sprinkle over top. , Cover and bake at 375° for 40 minutes. Uncover; bake 20-25 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1082mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.
PARSNIP & CARAMELIZED ONION GRATIN
Don't be afraid of the prunes they add wonderful flavor to the parsnips and onions When you are adding the parsnips take time to arrange them in an attractive desgn - don't just dump them in. Make sure that you have a double layer of parsnips on the top as they shrink and tend to curl a bit
Provided by Bergy
Categories Onions
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
- In a skillet cook the onions in the oil until golden brown and caramelized.
- Use medium high heat but stir frequently apprx 10 minutes.
- Add prunes, thyme, salt & pepper, mix well and remove from heat.
- Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.
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