Carrot Parsnip Gratin Food

CARROT & PARSNIP GRATIN

Steps:

• Heat oven to 425F.
• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Spoon 2 Tbsp. drippings into small bowl; set aside for later use. Add vegetables to remaining drippings in pan; toss to coat. Spoon into 13x9-inch baking dish.
• Bake 20 min. Meanwhile, return reserved 2 Tbsp. bacon drippings to pan. Stir in flour; cook and stir on medium heat 1 min. Add milk and mustard; bring to boil, stirring frequently. Simmer 1 min or until sauce is slightly thickened. Add Neufchatel; cook 3 min. or until melted, stirring frequently.
• Reduce oven temperature to 350ºF. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce. Mix stuffing mix, parsley and butter; sprinkle over vegetables. Bake 30 min. or until vegetable mixture is hot and bubbly and topping is golden brown.

CARROT, PARSNIP AND POTATO GRATIN

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

GRATIN OF CARROTS & ROOT VEGETABLES

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
• Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
• Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

CARROT AND PARSNIP PARMESAN AU GRATIN

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
• Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
• Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
• In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
• Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
• In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
• Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
• Sprinkle with about 1/2 cup (or more) Parmesan cheese.
• Bake uncovered for about 50 minutes or until golden and bubbly.
• Delicious!

SAUTEED PARSNIPS AND CARROTS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
• Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

CARROT, PARSNIP & LEEK GRATIN

Steps:

• Heat the oven to 400°F/200°C. Put on a pot of salted water to boil for the carrots and parsnips. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat. Add the carrots and parsnips to boiling water for about 3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly. Pour the mixture into a 9" x 13" baking dish, top with grated Parmesan and cover with foil. Bake at 400°F/200°C for half an hour.

PARSNIP GRATIN

Steps:

• Heat oven to 375.
• Put 2 or 3 cups of cream in a pot and heat until it's hot.
• Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
• Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
• Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
• Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
• Let stand for a few minutes, then serve.