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.
ROOT VEGETABLE GRATIN
Provided by Trisha Yearwood
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
- Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
- Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
- Cool for at least 10 minutes before slicing. Serve warm.
CARROT, PARSNIP AND POTATO COLCANNON
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
CARROT & PARSNIP GRATIN
Ready for a bubbly, crumb-topped bake that's packed with flavorful winter veggies? Because that's exactly what this savory side delivers.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 425F.
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Spoon 2 Tbsp. drippings into small bowl; set aside for later use. Add vegetables to remaining drippings in pan; toss to coat. Spoon into 13x9-inch baking dish.
- Bake 20 min. Meanwhile, return reserved 2 Tbsp. bacon drippings to pan. Stir in flour; cook and stir on medium heat 1 min. Add milk and mustard; bring to boil, stirring frequently. Simmer 1 min or until sauce is slightly thickened. Add Neufchatel; cook 3 min. or until melted, stirring frequently.
- Reduce oven temperature to 350ºF. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce. Mix stuffing mix, parsley and butter; sprinkle over vegetables. Bake 30 min. or until vegetable mixture is hot and bubbly and topping is golden brown.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 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.
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
PARSNIP GRATIN
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Put 2 or 3 cups of cream in a pot and heat until it's hot.
- Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
- Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
- Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
- Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
- Let stand for a few minutes, then serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams
CARROT AND PARSNIP PARMESAN AU GRATIN
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
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 AND POTATO GRATIN
Make and share this Carrot and Potato Gratin recipe from Food.com.
Provided by mommymakeit4u
Categories Potato
Time 1h30m
Yield 1 gratin, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- butter 13x9x2 inch glass baking dish.
- bring large pot of salted water to boil. Add potatoes and carrots.
- Cover and cook for 5 minutes. Drain well.
- Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
- Pour broth over vegetables. Dot top with 1/4 cup butter.
- Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
- Uncover and bake until golden brown. about 10 minutes longer.
- Let stand 10 minutes before serving.
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