Parsnip Gratin with Thyme

A cozy food to keep you warm with plenty of cream to bring on a satisfying winter hibernation.
By Jess Lacey

parsnip-gratin-1

If there is one phrase which sums up spending Saturday night at home in your twenties, it’s FOMO (fear of missing out). As an addict of Facebook, Twitter and Instagram, the decision to have a quiet night in is faced with a barrage of photos of everyone you know having the best time ever in an array of locations that don’t involve their sofa.As my twenties creep to a close, the battle with FOMO is slowly being won by the need to catch up on sleep and save money. This dish is the kind of unhealthy thing I can’t justify making on a regular basis, but every now and again, when I want filling comfort food, this is the way to go. This should serve four as a small side dish.

Parsnip and Potato Gratin with Thyme
 
A cozy food to keep you warm with plenty of cream to bring on a satisfying winter hibernation.
Author:
Recipe Type: Side
Cuisine: French
Serves: 4
Ingredients
  • 750g (26 ounces or 1.6 pounds) parsnips, peeled and very thinly sliced
  • 1 large white onion
  • 3 cloves of garlic, roughly chopped into large pieces
  • a few sprigs of thyme
  • 10 peppercorns
  • 250ml (8 ounces or 1 cup) cream
  • a pinch of nutmeg
  • Butter, for greasing the dish
Instructions
  1. Butter a medium sized gratin dish or any oven safe dish.
  2. Heat the cream with the garlic, thyme, peppercorns, and nutmeg until it’s starting to boil then leave to infuse for 10 minutes.
  3. Repeat.
  4. Layer the onion and the parsnips in the dish.
  5. Season the cream and pour over the parsnips.
  6. Bake at 200C for 30-40 minutes while wrapped in tinfoil, checking with a fork after 30.
  7. You want the parsnips to be al dente.
  8. Cook uncovered for an additional for an additional 15-20 minutes so the top can crisp (keep an eye to make sure it doesn’t burn).
  9. Leave to sit for 20 minutes to settle before serving.

 

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Jess Lacey

Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.

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