Parsnips Ham Au Gratin Recipes

PARSNIP GRATIN

Steps:

• Preheat oven to 375ºF
• Butter baking dish; set aside
• Peel parsnips; rinse and slice into ¼"-inch slices
• Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes)
• Sprinkle ⅓ of the leeks over the parsnips
• Sprinkle ⅓ of the cheese over the leeks
• Season with ⅓ of each of the following: salt, white pepper and sage
• Drizzle ⅓ of the heavy cream over the parsnips
• Repeat process two more times, ending up with cheese on the top
• Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
• If you want to add a crispy breadcrumb topping do so now. Melt butter and combine with breadcrumbs; sprinkle over parsnips; if you don't want to add breadcrumbs, go to the next step
• Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
• Let dish rest for 5 minutes before serving

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 350°F
• In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
• Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
• Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
• Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.