Carrot Parsnip And Cheddar Gratin Recipes

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CARROT AND PARSNIP PARMESAN AU GRATIN



Carrot and Parsnip Parmesan Au Gratin image

You can make this ahead, cover and refrigerate fo several hours before baking. Choose small to medium-size parsnips, they are sweeter and nuttier! This makes a perfect side to a turkey or pork roast dinner!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb carrot, peeled
1 lb parsnip, peeled
2 tablespoons flour
1 cup grated parmesan cheese, divided
1/4 cup butter
1/4 cup flour
2 cups full-fat milk
1/2 cup whipping cream, unwhipped
2 eggs
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 pinch cayenne pepper (optional or to taste)
1 pinch nutmeg

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
  • Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
  • Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
  • In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
  • Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
  • In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
  • Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
  • Sprinkle with about 1/2 cup (or more) Parmesan cheese.
  • Bake uncovered for about 50 minutes or until golden and bubbly.
  • Delicious!

Nutrition Facts : Calories 398, Fat 24.5, SaturatedFat 14.4, Cholesterol 132.3, Sodium 448.5, Carbohydrate 32.1, Fiber 6, Sugar 11.6, Protein 14

CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

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