KALE AND PARSNIPS
Make and share this Kale and Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
- Add the water and ginger. Cover and simer for 4 to 5 minutes.
- Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.
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PARSNIP AND KALE GRATIN (COOKBOOK RECIPE) - INSPIRALIZED
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- Slice the parsnips halfway lengthwise, careful not to cut farther than the center. Spiralize, using Blade A. Set aside.
- Heat olive oil in a large skillet over medium heat. Once oil heats (flick water into the skillet and if it sizzles, it’s ready,) add in garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in kale and 2 teaspoons of thyme and season generously with salt and pepper. Sauté for 3-5 minutes or until the kale is cooked through and wilted. Remove pan from heat and set aside.
- Layer a quarter of the parsnips in the bottom of the prepared baking dish in an even layer and top with a third of the kale. Top the kale with another quarter of parsnips, 1 cup of gouda, and season with a ¼ teaspoon of thyme. Top with kale, then parsnips, then another cup of gouda and ¼ teaspoon of thyme. Repeat once more, ending with the last cup of gouda and the rest of the thyme.
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- Preheat the oven to 350 degrees F. Butter a medium baking dish with a tablespoon of the butter, then scatter half of the garlic on the bottom and set aside.
- Heat the remaining tablespoon butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Add the cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.
- Arrange half the parsnips in the gratin dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream. Layer the remaining parsnips, cheese, and cream mixture, then add the kale on the top layer, nestling it in between the slices of parsnip.
- Put the dish on a baking sheet (to catch any drips) and bake until the parsnips are tender and the gratin is bubbling and beautifully browned on top, about an hour.
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