Delicious parsnip gratin in French way
Parsnip in a new way
The truth is that I used parsnip only for making soups and broth. Even then, after I would finish cooking, parsnip would go out. I have never thought that parsnip could taste so good in some other combination other then in a vegetable broth or soup.
Parsnip contains a range of vitamins, minerals, and nutrients. According to the Harvard School of Public Health, fresh parsnip is the best source of dietary fiber.
components
- 4 parsnips
- 1 medium onion
- 1 tbs rice flour or some other
- 250 gr Gruyere cheese
- 3 cloves garlic
- 1 tsp Fresh Thyme
- 1/4 tsp white pepper
- 1/4 fresh nutmeg ( or ground)
- 200 ml heavy whipping cream
- for greasing baking dish Butter
- salt
- pinch of Provençal mix
Instruction
- Thinly slice parsnip and onion.
- Grease the baking dish with butter
- Layer the parsnip and top it with onion and dry Provençal mix.
- Heat the butter in a large skillet over the medium heat. Add cream, mashed garlic, herbs and saute for about 5 minutes until it boils.
- Gradually add rice flour.
- After boiling, pour cream mixture over the layered parsnips and top it again with grated Gruyere cheese.
- Cover the baking dish with foil and put into the oven for approx. 40 min on 170°C.
- Periodically check the dish, and, if necessary, extend the baking time, since it mostly depends on your oven.
- Remove the tin foil and roast parsnip over the last 10 minutes of baking in the oven .
When I was in France, exploring French cuisine, I came across this recipe for gratin parsnip. Maybe, in this recipe, I added some kind of my stamp but I think that is normal to do so for the art of cooking’s sake.
Using only a few ingredients I got a tasty side dish for lunch. From now on, I look at parsnip completely differently :).
The combination of sweet and nutty taste complements grated Gruyere cheese. Everything melts in your mouth.
How is preparing gratin parsnip in just a few steps
First, prepare all the ingredients: salt, parsnip, pepper, onion, etc.
Necessary ingredients
Slice the vegetables into thin pieces (onion, and parsnips). Layer the parsnip, top it with onions and dry Provençal mix. The best would be to have fresh herbs, so that your dish gets a more aromatic taste. Also, it is better if you can use fresh whole nutmeg instead of the one from the store which is already grated.
Thinly sliced vegetables
Add Gruyere cheese. Instead, if you don’t have Gruyere you can also use pecorino or parmesan or some other cheese according to your taste.
Top the Gruyere cheese
Next step. Heat the butter in a large skillet over the medium heat. Add cream, mashed garlic, herbs and saute for about 5 minutes until it boils. Then add rice flour, or you can add cornstarch or some other type of flour instead. I am using the rice one because it is healthier than the other two types.
You can also add some other spices according to your taste. Experimenting in the kitchen is always encouraged 🙂 .
Cream with the herbs
After boiling, pour cream mixture over the layered parsnips and top it again with some grated Gruyere cheese.
Pour cream mixture over the parsnip and onion
Cover with foil and put into the oven.
Ready for the oven
After approx. 40 min dish is ready for tasting 🙂
Finished and ready for tasting
With a glass of wine, it will be a delicious lunch during the week.
