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

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