Description

A comforting and rich parsnip gratin that combines tender parsnips, creamy cauliflower, and melted Gruyère cheese for a delightful root vegetable dish.

Ingredients

Scale

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