Parsnip Gratin
User Reviews
5
Parsnip Gratin
Description
This Parsnip Gratin integrates thin slices of parsnip layered with a smooth puree of steamed cauliflower, milk, and seasoning including nutmeg and thyme. The mixture includes finely chopped sautéed onions for subtle sweetness and eggs to bind the gratin, with flour added to achieve a creamy consistency. The gratin is baked covered then uncovered to develop a browned crust.
The texture is rich and creamy, with the parsnips providing a gentle sweetness and slight firmness contrasted by the soft cauliflower base. The shredded white cheddar or alternative aged cheese adds a savory depth and melty texture on top. The slow baking softens the parsnips while encouraging a lightly crisp surface.
The gratin suits as a comforting side dish paired with roasted or grilled meats or enjoyed as a vegetarian main. It is best allowed to rest after baking to set the custard-like interior before serving.
The recipe notes suggest using thin parsnip slices for even cooking and recommend alternative flour options or milk types. Greasing the casserole dish aids in easy serving. The dish can be adjusted by selecting different cheeses depending on preference.
Ingredients
- 2.5 cups cauliflower chopped and steamed
- 2 1/2 pounds parsnip peeled and very thinly sliced (1/8” thin or thinner
- 1/2 medium yellow onion finely chopped
- 2 tsp olive oil or avocado oil
- 1 cup milk or whole milk, see note, 2%
- 2 Tbsp (30ml) all-purpose flour gluten-free
- 1 tsp salt to taste, sea salt
- ¼ tsp ground nutmeg
- 1 Tbsp thyme dried leaves
- 2 large egg
- 7 ounces white cheddar shredded, or gruyere or other good quality cheese, aged
- ½ Tbsp butter for greasing a casserole dish
Instructions
- Steam half a head of cauliflower until soft when poked with a fork (about 5 to 8 minutes). Drain the cauliflower and set aside to cool.
- Over medium heat, sauté the sliced onion in a couple teaspoons of oil until fragrant and beginning to turn translucent, about 5 minutes.
- Once the cauliflower is cool, combine the steamed cauliflower, milk, flour, salt, nutmeg and thyme in a blender. Blend until combined
- Crack the egg into the cauliflower/milk mixture and blend just enough to combine (this should make just over 3 cups worth of mixture).
- Preheat the oven to 400 degrees.
- Cover the casserole dish with foil and bake for 50 minutes. Remove the casserole dish from the oven, discard the foil.
- Put the casserole dish back in the oven (uncovered) and bake an additional 15 to 20 minutes or until golden brown. Allow the dish to sit 10 minutes so before you serve.
Notes
- Use very thin parsnip slices (1/8 inch or thinner) to ensure even baking and tenderness.
- Steaming cauliflower softens it before blending with milk, flour, and seasoning for a smooth sauce.
- Consider using whole milk or alternatives like canned coconut milk for creaminess.
- Grease the casserole dish well to prevent sticking and improve serving.
- The gratin rests about 10 minutes after baking to set properly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 197kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
