Essential Parsnip Gratin Food

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.

CREAMY PARSNIP & MUSTARD GRATIN

Steps:

• Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
• Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
• To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.

ESSENTIAL PARSNIP GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 2-quart baking dish liberally.
• Peel parsnips, reserving peelings for broth. Slice into 1/8-inch rounds. Arrange 1/3 of the parsnip slices in a single, overlapping layer in the prepared baking dish. Sprinkle 1/3 of the Parmigiano cheese over the top. Repeat with remaining parsnips and Parmigiano cheese.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add celery, 1/2 of the leeks, 1 clove garlic, and ginger pieces. Cook until softened, about 5 minutes. Add parsnip peelings; season with salt, pepper, and nutmeg. Add 2 tablespoons water; cook and stir until water is completely absorbed and mixture turns pale brown, about 5 minutes more. Continue to cook and stir, adding water as needed, until well-browned, 8 to 10 minutes more.
• Pour remaining water over celery mixture; add bay leaves, 1 sprig rosemary, and Parmigiano rind to skillet. Increase heat to high; bring liquid to a boil. Lower heat, cover, and simmer until reduced to about 1 cup broth, 20 to 30 minutes. Season with salt, pepper, and nutmeg. Strain broth through a fine sieve, pressing solids to extract as much liquid as possible.
• Heat remaining butter in a saucepan over medium heat; add remaining leeks, remaining garlic, and several rosemary leaves. Cook until softened, about 5 minutes. Add reserved broth; cook and stir until most liquid has evaporated and mixture is pale brown, 10 to 12 minutes. Stir in cream, salt, pepper, and nutmeg to taste; cook and stir until hot, about 3 minutes. Pour into prepared baking dish to 3/4 of the way up parsnip layers.
• Bake in preheated oven until parsnips are soft, cream mixture is thickened and bubbly, and top is golden brown, 45 to 60 minutes. Cool until gratin is set, about 10 minutes. Garnish with more nutmeg and rosemary leaves.

PARSNIP & CARAMELIZED ONION GRATIN

Steps:

• Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
• In a skillet cook the onions in the oil until golden brown and caramelized.
• Use medium high heat but stir frequently apprx 10 minutes.
• Add prunes, thyme, salt & pepper, mix well and remove from heat.
• Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.

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!

PARSNIP POTATO GRATIN

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

POTATO-PARSNIP GRATIN

Steps:

• Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
• Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.

CREAMY POTATO-PARSNIP GRATIN

Steps:

• Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
• Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.