PARSNIP, POTATO & ST GALL CHEESE GRATIN
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
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
PARSNIP POTATO GRATIN
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
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.
PARSNIP GRATIN
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
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
POTATO-PARSNIP GRATIN
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 9
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
POTATO, LEEK AND PARSNIP GRATIN
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
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
CARROT, PARSNIP AND POTATO GRATIN
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
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.
SWEET POTATO & PARSNIP GRATIN
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
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
CREAMY POTATO-PARSNIP GRATIN
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
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.
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