This dish encourages you to slow down and slip into the fuzziest socks you own and enjoy the process of connecting with real ingredients. It is happy to join you while the sun descends and won’t get bent out of shape if you share a bottle of wine and light hearted chatter with it over some calm tunes. If you have not tried parsnips before, I would recommend starting with a simpler and less time intensive recipe before taking the plunge. If you’re a seasoned root eater, you’re welcome!
PrintParsnip Gratin
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
A comforting and rich parsnip gratin that combines tender parsnips, creamy cauliflower, and melted Gruyère cheese for a delightful root vegetable dish.
Ingredients
- 2-1/2 pounds parsnips, peeled and very thinly sliced (1/8” thin or thinner)
- 1 large yellow onion, sliced
- 2 teaspoons olive oil
- ½ head cauliflower (2-1/2 cups cauliflower florets)
- 2 cups 2% milk
- 1 tablespoon brown rice flour (or all-purpose flour)
- 1-1/2 teaspoons salt
- Ground black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon dried thyme leaves
- 1 egg
- 7 ounces aged white cheddar (or gruyere or other good quality cheese), shredded
- ½ tablespoon butter for greasing a casserole dish
Instructions
- Preheat your oven to 375°F (190°C).
- Steam half a head of cauliflower until soft when poked with a fork, about 10 minutes.
- Peel the parsnips and slice them thinly using a mandolin slicer or carefully slice them very thinly by hand.
- In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- In a saucepan, heat 2 cups of milk with 1 tablespoon of butter over medium heat until the butter is melted and the milk is warm. Stir in salt, pepper, and nutmeg.
- In a baking dish, layer the parsnip slices, steamed cauliflower, and cooked onions. Pour the warm milk mixture over the vegetables.
- Top with 1 cup of grated Gruyère cheese.
- Bake in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and the parsnips are tender when pierced with a fork.
- Let the gratin cool for a few minutes before serving.
Notes
For best results, use a mandolin slicer to achieve uniformly thin parsnip slices. This gratin pairs well with roasted meats or as a standalone vegetarian dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispy top layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 14
- Cholesterol: 40
