Parsnip Potato Gratin Food

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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.

POTATO AND PARSNIP GRATIN



Potato and Parsnip Gratin image

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish-a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don't fall apart.

Provided by Karen Rankin

Time 1h

Yield Serves 12 (serving size: 1/2 cup)

Number Of Ingredients 11

1 pound russet potatoes, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
3 tablespoons canola oil
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup half-and-half
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
3 ounces Gruyère cheese, grated (about 3/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
Cooking spray
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 350°F.
  • Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
  • Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray; sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.

Nutrition Facts : Calories 157, Carbohydrate 17 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 307 mg, Sugar 2 g, UnsaturatedFat 4 g

PARSNIP GRATIN



Parsnip Gratin image

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Provided by Mark Bittman

Categories     side dish

Time 1h15m

Number Of Ingredients 7

1 pound parsnips
1 pound potatoes
Enough hot cream to come about 3/4 of the way up the vegetable layers
1 to 1 1/2 cups of grated Gruyere
A sprinkling of salt
A sprinkling of pepper
A sprinkling of thyme

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.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams

HONEY-MUSTARD PARSNIP & POTATO BAKE



Honey-mustard parsnip & potato bake image

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 1h35m

Number Of Ingredients 10

800g potato like Desirée, cut into 2.5cm cubes
800g parsnip , cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread , whizzed to crumbs
25g grated parmesan (or vegetarian alternative), grated

Steps:

  • Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
  • Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
  • Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

PARSNIP, POTATO & ST GALL CHEESE GRATIN



Parsnip, potato & St Gall cheese gratin image

St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board

Provided by Richard Corrigan

Categories     Dinner, Side dish

Time 2h30m

Number Of Ingredients 5

3 large parsnips
4 large potatoes
4 onions , finely sliced
175g Irish St Gall cheese , mature cheddar or gruyere, grated
600ml double cream

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
  • Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.

Nutrition Facts : Calories 803 calories, Fat 58 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium

SWEET POTATO & PARSNIP GRATIN



Sweet Potato & Parsnip Gratin image

Looking for something a little different....Try this. Found this in the paper. Easy as can be! I added Rosemary to serve this with lamb, but Rosemary can be removed if preferred.

Provided by Tisme

Categories     Yam/Sweet Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

660 g orange sweet potatoes, peeled, thinly sliced
350 g parsnips, peeled, thinly sliced
400 g carrots, peeled, thinly sliced
40 g French onion soup mix
300 ml light cream
2 teaspoons fresh rosemary, finely chopped

Steps:

  • Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
  • Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
  • Bake, covered, for 30 minutes.
  • Remove cover and bake for another 25 minutes or until vegetables are tender.
  • Serve.

Nutrition Facts : Calories 424.6, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 1001.7, Carbohydrate 67.8, Fiber 12.8, Sugar 16.4, Protein 7.4

POTATO, LEEK AND PARSNIP GRATIN



Potato, Leek and Parsnip Gratin image

I found this recipe from Kraft, this is a different type of Gratin using parsnips and leeks with the potato. Creamy and delicious, this is a great recipe for those cold winter nights.

Provided by Tisme

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

20 g butter
4 leeks, white part thinly sliced
2 garlic cloves, crushed
800 g potatoes, peeled and thinly sliced
400 g parsnips, peeled and thinly sliced
125 g cream cheese, cubed and softened
1/3 cup cream
3/4 cup chicken stock
2 tablespoons thyme leaves
1 cup grated cheddar cheese
salt and pepper, to taste

Steps:

  • Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
  • Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
  • Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
  • Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

Nutrition Facts : Calories 411.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 65.5, Sodium 281.8, Carbohydrate 46.8, Fiber 7.4, Sugar 7.8, Protein 11.5

POTATO-PARSNIP GRATIN



Potato-Parsnip Gratin image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 9

1 medium onion, peeled and diced
3 medium baking potatoes, peeled and thinly sliced crosswise
2 teaspoons salt
Freshly ground pepper to taste
3 small parsnips, peeled and thinly sliced crosswise
1 1/2 tablespoons chopped fresh thyme
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup apple cider
2 teaspoons chopped Italian parsley

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 925 milligrams, Sugar 11 grams

CREAMY POTATO-PARSNIP GRATIN



Creamy Potato-Parsnip Gratin image

Categories     Potato     Vegetable     Side     Bake     Casserole/Gratin     Parsnip     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 1/3 pounds unpeeled Yukon Gold potatoes, scrubbed, cut into 1/8-inch-thick rounds
4 Turkish bay leaves
1 2/3 pounds large parsnips, peeled, cut into 1/8-inch-thick rounds
2 cups whipping cream
2 cups half and half

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.

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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