Parsnips Turnips Au Gratin Recipes

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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

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 GRATIN WITH TURMERIC AND CUMIN



Parsnip Gratin With Turmeric and Cumin image

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

3 pounds parsnips
Salt and pepper
2 tablespoons butter, for greasing dish
2 cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4 ounces feta cheese, crumbled

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

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS



Caramelized Turnips , Carrots and Parsnips image

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

Steps:

  • Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
  • Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1

TURNIPS AU GRATIN



Turnips Au Gratin image

Cheesy baked turnips in a simple cream sauce.

Provided by Karly Campbell

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 7

2 pounds turnips
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar
1 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. Butter a 9x9 baking dish.
  • Rinse and peel the turnips. Slice turnips into 1/4 inch thick slices using a sharp knife, mandoline, or food processor.
  • Arrange 1/3 of the turnips into the prepared baking dish.
  • Combine the garlic powder, salt, and pepper and sprinkle the turnips with 1/3 of the seasoning.
  • Combine the cheeses and sprinkle the turnips with 1/3 of the cheese.
  • Repeat the layers twice more ending with cheese.
  • Pour the cream over the top of the mixture.
  • Cover dish tightly with foil and bake for 50 minutes.
  • Remove the foil and continue baking for 20 minutes or until the top is lightly browned and the turnips are tender.
  • Cool 5 minutes before serving.

Nutrition Facts : Calories 211 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 408 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

Steps:

  • Special Equipment: mandolin, 11 by 7-inch baking dish
  • Preheat the oven to 375 degrees F.
  • Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
  • Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
  • Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
  • For easier serving, let the dish rest 10 to 12 minutes before serving.
  • Who knew a turnip could be soooooooooooooo good!

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

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.

TURNIP-PARSNIP GRATIN WITH PRUNES



Turnip-Parsnip Gratin with Prunes image

Categories     Bake     Parsnip     Turnip     Healthy     Kosher

Number Of Ingredients 6

1 1/2 pounds turnips, peeled
1 1/2 pounds parsnips, peeled
About 2 cups heavy cream
1 tablespoon thyme leaves
1/3 pound pitted prunes, quartered
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Use a mandoline to slice the turnips and parsnips into 1/16-inch-thick rounds, and put them into two separate bowls.
  • Pour 1/2 cup cream onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of turnips on the bottom of the dish. (The turnips should overlap by about half.) Season with 1/4 teaspoon salt and a pinch of pepper. Scatter a third of the prunes on top. Arrange a layer of parsnips over the turnips and prunes. Press the parsnips down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the vegetables well. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
  • Arrange another layer of turnips and drizzle another 1/4 cup cream over them. Season with 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Scatter a third of the prunes on top and continue with another layer of parsnips. Drizzle on 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the vegetables down with your fingers, allowing the cream to come up through the layers and coat the vegetables evenly.
  • Finish the gratin with one more layer, this time of both parsnip and turnip slices, arranging this layer nicely, since it will be the top of your gratin. Scatter the remaining prunes over the top. Drizzle with 1/4 to 1/2 cup cream and season with 1/4 teaspoon salt, freshly ground black pepper, and the remaining teaspoon thyme. Press the gratin down with your fingers again. The cream should cover the potatoes but not be too soupy. Add more cream if the gratin seems dry.
  • Cover tightly with aluminum foil. Bake about 1 1/2 hours, until the vegetables are tender when pierced. Remove from the oven and carefully uncover. Turn the oven to 425°F and return the gratin to the oven. Cook another 15 to 20 minutes, until the top is nice and golden brown (as in "gratinéed").
  • Note
  • For a nice-looking gratin, look for parsnips and turnips that are about the same size.

PARSNIPS & HAM AU GRATIN



Parsnips & Ham au Gratin image

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

1 pound parsnips, peeled and sliced
1 pound Yukon Gold potatoes, peeled and sliced
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2/3 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup dry bread crumbs
2 tablespoons butter, melted

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.

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