TURNIP-PARSNIP GRATIN WITH PRUNES

Turnip-Parsnip Gratin with Prunes image

Categories Bake Parsnip Turnip Healthy Kosher

Number Of Ingredients 6

Ingredients

1 1/2 pounds turnips, peeled
1 1/2 pounds parsnips, peeled
About 2 cups heavy cream
1 tablespoon thyme leaves
1/3 pound pitted prunes, quartered
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350°F.
Use a mandoline to slice the turnips and parsnips into 1/16-inch-thick rounds, and put them into two separate bowls.
Pour 1/2 cup cream onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of turnips on the bottom of the dish. (The turnips should overlap by about half.) Season with 1/4 teaspoon salt and a pinch of pepper. Scatter a third of the prunes on top. Arrange a layer of parsnips over the turnips and prunes. Press the parsnips down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the vegetables well. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
Arrange another layer of turnips and drizzle another 1/4 cup cream over them. Season with 1/4 teaspoon salt, a pinch of pepper, and 1 teaspoon thyme. Scatter a third of the prunes on top and continue with another layer of parsnips. Drizzle on 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the vegetables down with your fingers, allowing the cream to come up through the layers and coat the vegetables evenly.
Finish the gratin with one more layer, this time of both parsnip and turnip slices, arranging this layer nicely, since it will be the top of your gratin. Scatter the remaining prunes over the top. Drizzle with 1/4 to 1/2 cup cream and season with 1/4 teaspoon salt, freshly ground black pepper, and the remaining teaspoon thyme. Press the gratin down with your fingers again. The cream should cover the potatoes but not be too soupy. Add more cream if the gratin seems dry.
Cover tightly with aluminum foil. Bake about 1 1/2 hours, until the vegetables are tender when pierced. Remove from the oven and carefully uncover. Turn the oven to 425°F and return the gratin to the oven. Cook another 15 to 20 minutes, until the top is nice and golden brown (as in "gratinéed").
Note
For a nice-looking gratin, look for parsnips and turnips that are about the same size.