Parsnip Gratin With Turmeric And Cumin Food

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PARSNIP GRATIN WITH TURMERIC AND CUMIN



Parsnip Gratin With Turmeric and Cumin image

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

Provided by David Tanis

Categories     dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds parsnips
Salt and pepper
2 tablespoons butter, for greasing dish
2 cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4 ounces feta cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
  • Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
  • Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
  • Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams

CAULIFLOWER AND PARSNIP GRATIN



Cauliflower and Parsnip Gratin image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets
1 large parsnip, sliced into 1-inch chunks
Kosher salt
4 tablespoons butter, plus more for greasing the pan
1 shallot, finely chopped
Freshly ground black pepper
1/4 cup all-purpose flour
2 to 2 1/2 cups whole milk, warmed
1 cup grated extra-sharp aged Cheddar (4 ounces)
Dash of hot sauce, such as Tabasco
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
  • Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
  • Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

PARSNIP AND HAZELNUT GRATIN WITH BACON



Parsnip and Hazelnut Gratin with Bacon image

Provided by Jill Silverman Hough

Categories     Milk/Cream     Nut     Pork     Vegetable     Side     Bake     Sauté     Thanksgiving     Casserole/Gratin     Bacon     Parsnip     Fall     Winter     Sage     Hazelnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 8

4 ounces bacon slices, chopped
2 pounds parsnips (about 11 medium), peeled, trimmed, thinly sliced lengthwise
1/2 cup hazelnuts, chopped, toasted, divided
2 cups whipping cream
1 cup low-salt chicken broth
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons minced fresh sage

Steps:

  • Preheat oven to 400°F. Sauté bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 1/4 cup hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish.
  • Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.

CREAMY PARSNIP & MUSTARD GRATIN



Creamy parsnip & mustard gratin image

This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Provided by Sarah Cook

Time 1h35m

Number Of Ingredients 7

800g parsnip , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated Twineham Grange cheese (see Know-how, below)
whole nutmeg , for grating

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.

Nutrition Facts : Calories 497 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Protein 14 grams protein, Sodium 0.75 milligram of sodium

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

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.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

Steps:

  • Special Equipment: mandolin, 11 by 7-inch baking dish
  • Preheat the oven to 375 degrees F.
  • Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
  • Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
  • Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
  • For easier serving, let the dish rest 10 to 12 minutes before serving.
  • Who knew a turnip could be soooooooooooooo good!

PARSNIP & CARAMELIZED ONION GRATIN



Parsnip & Caramelized Onion Gratin image

Don't be afraid of the prunes they add wonderful flavor to the parsnips and onions When you are adding the parsnips take time to arrange them in an attractive desgn - don't just dump them in. Make sure that you have a double layer of parsnips on the top as they shrink and tend to curl a bit

Provided by Bergy

Categories     Onions

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

cooking spray
2 teaspoons vegetable oil
2 cups onions, thinly sliced
1/2 cup prune, pitted &, chopped
1 1/2 teaspoons thyme, dried
1/2 teaspoon salt
pepper
1 1/2 lbs parsnips, peeled and thinly sliced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth

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



Carrot and Parsnip Parmesan Au Gratin image

You can make this ahead, cover and refrigerate fo several hours before baking. Choose small to medium-size parsnips, they are sweeter and nuttier! This makes a perfect side to a turkey or pork roast dinner!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb carrot, peeled
1 lb parsnip, peeled
2 tablespoons flour
1 cup grated parmesan cheese, divided
1/4 cup butter
1/4 cup flour
2 cups full-fat milk
1/2 cup whipping cream, unwhipped
2 eggs
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 pinch cayenne pepper (optional or to taste)
1 pinch nutmeg

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!

Nutrition Facts : Calories 398, Fat 24.5, SaturatedFat 14.4, Cholesterol 132.3, Sodium 448.5, Carbohydrate 32.1, Fiber 6, Sugar 11.6, Protein 14

CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

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.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

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