Parsnip Potato Gratin Recipes
POTATO AND PARSNIP GRATIN
The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish-a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don't fall apart.
Provided by Karen Rankin
Time 1h
Yield Serves 12 (serving size: 1/2 cup)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
- Heat oil in a medium saucepan over medium-high; stir in flour. Stir in reserved 1/2 cup cooking liquid, half-and-half, 1/2 teaspoon salt, and pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Stir in Gruyère cheese; cook 1 minute. Remove pan from heat. Add potato and parsnip slices, remaining 1 teaspoon salt, and parsley; toss gently to combine. Spoon potato mixture into a 2-quart baking dish coated with cooking spray; sprinkle with Parmigiano-Reggiano cheese. Bake at 350°F for 45 minutes or until golden brown.
Nutrition Facts : Calories 157, Carbohydrate 17 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 307 mg, Sugar 2 g, UnsaturatedFat 4 g
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
CARROT, PARSNIP AND POTATO GRATIN
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
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.
POTATO-PARSNIP GRATIN
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
- Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 925 milligrams, Sugar 11 grams
CREAMY POTATO-PARSNIP GRATIN
Categories Potato Vegetable Side Bake Casserole/Gratin Parsnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
- Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.
PARSNIP, POTATO & ST GALL CHEESE GRATIN
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board
Provided by Richard Corrigan
Categories Dinner, Side dish
Time 2h30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
- Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.
Nutrition Facts : Calories 803 calories, Fat 58 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium
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4/5 (1)Category Side DishAuthor Beverly FinleyCalories 224 per serving
- Preheat oven to 350 degrees F. Coat a 9 by 13 baking dish (or similar size) with cooking spray.
- Heat 1 ½ cup milk and garlic in a large saucepan over medium-high heat until steaming. Whisk the remaining ¾ cup milk, flour, mustard, salt, pepper and nutmeg in a medium bowl until smooth. Whisk the flour mixture into the hot milk and continue cooking, stirring often until mixture bubbles and thickens, about 7 minutes. Remove from the heat and remove garlic cloves with a slotted spoon. Stir in 4 ounces (1 cup) cheddar and Parmesan. Whisk until smooth.
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