Best Parsnip Leak Gratin Recipes

POTATO, LEEK AND PARSNIP GRATIN

Potato, Leek and Parsnip Gratin image

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

Ingredients

20 g butter
4 leeks, white part thinly sliced
2 garlic cloves, crushed
800 g potatoes, peeled and thinly sliced
400 g parsnips, peeled and thinly sliced
125 g cream cheese, cubed and softened
1/3 cup cream
3/4 cup chicken stock
2 tablespoons thyme leaves
1 cup grated cheddar cheese
salt and pepper, to taste

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

CREAMY PARSNIP & MUSTARD GRATIN

Creamy parsnip & mustard gratin image

This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Provided by Sarah Cook

Time 1h35m

Number Of Ingredients 7

Ingredients

800g parsnip , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated Twineham Grange cheese (see Know-how, below)
whole nutmeg , for grating

Steps:

Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.

Nutrition Facts : Calories 497 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Protein 14 grams protein, Sodium 0.75 milligram of sodium