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
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.
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).
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.
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
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.
HONEY-MUSTARD PARSNIP & POTATO BAKE
A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping
Provided by Sarah Cook
Categories Lunch, Side dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
- Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
- Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
SWEET POTATO & PARSNIP GRATIN
Looking for something a little different....Try this. Found this in the paper. Easy as can be! I added Rosemary to serve this with lamb, but Rosemary can be removed if preferred.
Provided by Tisme
Categories Yam/Sweet Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
- Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
- Bake, covered, for 30 minutes.
- Remove cover and bake for another 25 minutes or until vegetables are tender.
- Serve.
Nutrition Facts : Calories 424.6, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 1001.7, Carbohydrate 67.8, Fiber 12.8, Sugar 16.4, Protein 7.4
POTATO, LEEK AND PARSNIP GRATIN
I found this recipe from Kraft, this is a different type of Gratin using parsnips and leeks with the potato. Creamy and delicious, this is a great recipe for those cold winter nights.
Provided by Tisme
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
- Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
- Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
- Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.
Nutrition Facts : Calories 411.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 65.5, Sodium 281.8, Carbohydrate 46.8, Fiber 7.4, Sugar 7.8, Protein 11.5
More about "potato and parsnip gratin recipes"
PARSNIP AND POTATO GRATIN | TESCO REAL FOOD
From realfood.tesco.com
4/5 (32)Total Time 1 hr 55 minsCategory Side DishCalories 490 per serving
POTATO AND PARSNIP GRATIN RECIPE - COOKING LIGHT
From cookinglight.com
Servings 12Calories 157 per servingTotal Time 1 hr
- Preheat oven to 350°F. Bring potato and parsnip slices to a boil in a large Dutch oven filled with water.
- Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.
POTATO & PARSNIP GRATIN RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Gratin RecipesCalories 257 per servingTotal Time 1 hr 30 mins
SWEET POTATO, PARSNIP, AND CAULIFLOWER GRATIN - PACIFIC FOODS
From pacificfoods.com
POTATO AND PARSNIP GRATIN | FOOD WISHES, FOOD, RECIPES
From pinterest.ca
POTATO AND PARSNIP GRATIN | RECIPE | PARSNIPS, RECIPES ...
From pinterest.ca
POTATO AND PARSNIP GRATIN | IDAHO POTATO COMMISSION
From idahopotato.com
POTATO AND PARSNIP GRATIN | RECIPES, GRATIN RECIPE, AU ...
From pinterest.com
SWEET POTATO PARSNIP GRATIN + A VIDEO • HIP FOODIE MOM
From hipfoodiemom.com
VENISON WITH POTATO AND PARSNIP GRATIN RECIPE - BBC FOOD
From bbc.co.uk
POTATO-PARSNIP GRATIN - FOOD HUNTER
From hrcook.com
POTATO AND PARSNIP GRATIN - NEW YAOI
From newyaoi.otohealty.com
FOOD WISHES VIDEO RECIPES: POTATO & PARSNIP GRATIN – LESS ...
From foodwishes.blogspot.com
POTATO AND PARSNIP GRATIN | FOOD WISHES, FOOD, VEGETABLE ...
From pinterest.com
PARSNIP, POTATO AND LEEK GRATIN - BY HEIN VAN TONDER, FOOD ...
From heinstirred.com
PARSNIP AND POTATO GRATIN - DISH 'N' THE KITCHEN
From dishnthekitchen.com
PARSNIP AND SWEET POTATO GRATIN - SIDE DISH BY FLAWLESS …
From flawlessfood.co.uk
HOW ARE POTATOES AND PARSNIPS DIFFERENT
From tipsbulletin.com
POTATO-PARSNIP GRATIN - SIDE DISH RECIPES
From fooddiez.com
PARSNIP AND POTATO GRATIN | TESCO REAL FOOD RECIPE
From crecipe.com
POTATOES AND PARSNIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PARSNIP, POTATO AND LEEK GRATIN - FOOD24
From food24.com
POTATO, PARSNIP AND PORCINI GRATIN | NIGELLA'S RECIPES ...
From nigella.com
SWEET POTATO AND PARSNIP GRATIN - SAFFRON AND HONEY
From saffronandhoney.com
POTATO AND PARSNIP GRATIN WITH BACON AND WALNUTS RECIPE ...
From sainsburysmagazine.co.uk
VENISON WITH POTATO AND PARSNIP GRATIN RECIPE - BBC FOOD
From wiki60s.com
POTATO AND PARSNIP GRATIN - THE ENGLISH KITCHEN
From theenglishkitchen.co
POTATO-PARSNIP GRATIN
From greatist.com
POTATO, PARSNIP AND CARROT AU GRATIN - OHIO MAGAZINE
From ohiomagazine.com
CREAMY PARSNIP POTATO GRATIN – PRODUCE PACK
From theproducepack.com
TURNIP-PARSNIP GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO & PARSNIP GRATIN - FOOD RECIPES
From recipes.studio
THOMASINA MIERS’ RECIPE FOR ROOT GRATIN WITH ANCHOVY CREAM ...
From theguardian.com
POTATO AND PARSNIP GRATIN | COOKING SELF
From cookingself.com
PARSNIP GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love
Related Search