Best Parsnip Caramelized Onion Gratin Recipes

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

Ingredients

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.

POTATO-PARSNIP GRATIN

Potato-Parsnip Gratin image

Provided by Molly O'Neill

Categories side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 9

Ingredients

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

CARAMELIZED PARSNIPS AND BABY ONIONS

Caramelized Parsnips and Baby Onions image

Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.

Provided by PetsRus

Categories Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

25 g piece fresh gingerroot, scrubbed and finely grated
450 g parsnips, scrubbed and cut into 1/2in x 2in/1cm x 5cm batons
225 g pickling onions, peeled (pour boiling water over them first to loosen skins)
1 tablespoon soya oil
1 tablespoon honey
1 teaspoon turmeric

Steps:

Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
Mix all ingredients together and place in a shallow tin.
Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1

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

Ingredients

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.