Description
A comforting and rich parsnip gratin that combines tender parsnips, creamy cauliflower, and melted Gruyère cheese for a delightful root vegetable dish.
Ingredients
Units
- 2-1/2 lb (1.13 kg) parsnips, peeled and very thinly sliced (1/8" thin or thinner)
- 1 large yellow onion, sliced
- 2 tsp olive oil
- 1/2 head cauliflower (2-1/2 cups (600 ml) cauliflower florets)
- 2 cups (480 ml) 2% milk
- 1 tbsp (15 ml) brown rice flour (or all-purpose flour)
- 1-1/2 tsp salt
- Ground black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp (15 ml) dried thyme leaves
- 1 egg
- 7 oz (200 g) aged white cheddar (or gruyere or other good quality cheese), shredded
- 1/2 tbsp (8 ml) 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 tsp 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 tbsp of butter over medium heat until the butter is melted and the milk is warm. Stir in the salt, pepper, nutmeg, and thyme.
- In a baking dish, layer the parsnip slices, steamed cauliflower, and cooked onions. Pour the warm milk mixture over the vegetables.
- Top with the shredded cheddar 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: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 14
- Cholesterol: 40