CARROT, PARSNIP, AND CHEDDAR GRATIN

CARROT, PARSNIP, AND CHEDDAR GRATIN image

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter (and more at room temperature for the gratin dish)
2-3 teaspoons extra-virgin olive oil
1/2 medium onion, cut into 1/2 inch dice (about 3/4 cup)
kosher salt
1/2 cup plain panko bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh marjoram leaves (substitute fresh thyme if you prefer)
1/2 cup heavy cream
1 1/2 teaspoon Dijon mustard
freshly ground pepper

Steps:

3/4 pound each of carrots and parsnips, peeled, halved lengthwise if large, and cut into 1/2 inch slices. 2 ounces coarsely grated sharp Cheddar cheese (about 1/2 cup). Heat the oven to 350F. Butter a shallow, oval-shaped gratin dish. In a 10 inch skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 7-10 minutes. Meanwhile, melt the butter and pour into a small bowl. Add the panko crumbs, parsley, and marjoram and toss well to combine. Whisk the heavy cream, mustard, 1/2 teaspoon salt, and a few grinds of pepper into the onion; then stir in the carrots and parsnips. Bring up the heat just to a boil, cover the pan, lower the heat and simmer gently until the vegetables are crisp-tender, 10-12 minutes. Spread the carrot and parsnip mixture in the prepared gratin dish. Scatter the Cheddar over the vegetables, top with the panko and herb mixture, and bake until the vegetables are tender when pierced with a fork and the crumbs are golden-brown, 25 to 30 minutes. Let rest for 15 minutes before serving.