Transform ordinary into extraordinary: the ultimate parsnip dauphinoise recipe for epicureans

Indulge in the tantalizing flavors of parsnip dauphinoise, a classic French dish that elevates the humble parsnip to gastronomic heights. This creamy, indulgent casserole is the perfect accompaniment to any special occasion or cozy family dinner. Follow our step-by-step recipe and discover the secrets to creating this culinary masterpiece.

Ingredients:

• 2 pounds parsnips, peeled and thinly sliced
• 3 cups milk
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter, for greasing the dish

Instructions:

1. Preheat Oven: Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Prepare the Parsnips: Peel and thinly slice the parsnips using a mandoline or sharp knife for even thickness.
3. Create the Sauce: In a large bowl, whisk together the milk, heavy cream, Parmesan cheese, parsley, thyme, nutmeg, salt, and black pepper.
4. Assemble the Casserole: Grease a 9×13 inch baking dish with butter. Arrange the parsnip slices in the dish, overlapping them slightly.
5. Pour the Sauce: Pour the sauce over the parsnips, ensuring they are evenly coated.
6. Bake: Bake the parsnip dauphinoise for 45-50 minutes, or until the parsnips are tender and the sauce is bubbly and golden brown.
7. Rest and Serve: Let the casserole rest for 10-15 minutes before serving to allow the flavors to meld. Garnish with additional chopped parsley and Parmesan cheese if desired.

The Art of Perfect Parsnip Dauphinoise

• Choose the Right Parsnips: Select firm, fresh parsnips with smooth, unblemished skin.
• Slice Thinly: The thinner the parsnip slices, the more evenly they will cook and absorb the sauce.
• Use Fresh Herbs: Fresh parsley and thyme add a vibrant, aromatic touch to the dish.
• Don’t Overcook: Keep a close eye on the casserole during baking to prevent the parsnips from becoming mushy.
• Serve Warm: Parsnip dauphinoise is best enjoyed warm and fresh from the oven.

Variations and Accompaniments

• Garlic Lovers: Add a few cloves of minced garlic to the sauce for extra flavor.
• Cheese Enthusiasts: Sprinkle additional grated Parmesan or Gruyère cheese over the casserole before baking.
• Roasted Vegetables: Roast some chopped carrots, celery, or onions alongside the parsnips for a colorful and flavorful side dish.
• Meat Pairings: Parsnip dauphinoise pairs well with roasted chicken, grilled fish, or a juicy steak.

A Culinary Legacy: The History of Dauphinoise

Dauphinoise dishes originated in the Dauphiné region of southeastern France. The traditional dauphinoise is made with thinly sliced potatoes instead of parsnips. The name “dauphinoise” refers to the Dauphin, the heir to the French throne, who was often served this dish.

The Health Benefits of Parsnips

Parsnips are not only delicious but also packed with nutritional value. They are a good source of fiber, vitamin C, potassium, and folate. Fiber helps regulate digestion, while vitamin C supports the immune system and folate is essential for cell growth.

Frequently Asked Questions

Q: Can I make parsnip dauphinoise ahead of time?
A: Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate it until ready to bake.
Q: How do I store leftover parsnip dauphinoise?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven or microwave before serving.
Q: Can I use frozen parsnips?
A: Yes, but thaw them completely before slicing and using them in the recipe.