Best Parsnip Gratin With Turmeric And Cumin Recipes

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Parsnip Gratin With Turmeric and Cumin image

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

Provided by David Tanis

Categories dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 pounds parsnips
Salt and pepper
2 tablespoons butter, for greasing dish
2 cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4 ounces feta cheese, crumbled

Steps:

Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams

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

Ingredients

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