Hello friends and happy Seasonal Sunday!
Today, we are all about parsnips. Truthfully, not many people have tried them before and we just don’t understand that! They are a versatile vegetable that is a great alternative for dishes with starches such as potatoes. If you’ve never tried parsnips before, or just aren’t too fond of them, we have a recipe that may just change your mind and help you fall in love with parsnips.
Parsnips are a close relative to carrots, which can explain their close resemblance to each other. Like carrots, winter is the best season to buy and eat parsnips because the cold, crisp air helps them lock in sweetness. Chalk full with Vitamin C, Folate, Potassium, and Manganese, parsnips are tasty AND nutritious. In addition, they are an excellent source of fiber, which helps reduce cholesterol and obesity risks.
A few points to make sure this recipe turns out the best it can – We recommend not substituting the whipping cream for whole milk or half and half. Doing so can make the gratin watery instead of creamy. Also, make sure to use fresh thyme! This will allow you to get the most flavor out of this dish. Last tip is to make sure you let the dish sit for 15 – 20 minutes after baking to let the sauce thicken and set.
Use this dish at your next family dinner, party, holiday get together, or any time really! You can make it ahead and simply bake it when needed or bake and then reheat it for another day. This is one of those dishes that tastes just as good (if not better) a second time around. We hope you enjoy!
Butter or ghee for greasing pan
1 1/2 pounds parsnips
1/2 medium onion
6 ounces grated Gruyere cheese
1 tbsp. fresh thyme
1 tbsp. flour
3 large garlic cloves, minced
2 cups (1 small container) heavy whipping cream
dash of nutmeg
- Preheat oven to 400 F. Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. If you don’t have a mandolin, slice them as thinly as possible.
- Thinly slice the onion and grate the cheese.
- Generously grease a small baking dish with butter.
- Layer the parsnips and onion and 1/2 of the cheese and 1/2 of the thyme, reserving the bigger pieces of parsnips for the final layer. Press down and make sure layers are even. It’s OK if the inside layers are messy. Finish the dish with a final layer of parsnip slices in nice looking overlapping rows.
- In a small pot heat whipping cream.
- Whisk in S&P, nutmeg, the remaining thyme, flour and the garlic and when it just comes to a simmer, pour over the layered parsnips
- Make sure to get the cream in all the nooks and crannies by slanting the dish a little.
- Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg.
- Cover securely with a lid or foil and bake for 50 minutes on the middle rack. Remove foil, pierce with fork, parsnips should be al dente. (If not- your parsnips were perhaps cut thicker, and you may need to cook longer with the foil on).
- If it seems a little watery after 50 minutes, bake until golden and bubbly (about 15 more minutes).
- It is important to let it sit at room temp for 15-20 minutes before serving, so it sets and thickens.
- Last but not least, ENJOY!!
Recipe via Feasting At Home