Attention all foodies: your search for the perfect parsnip gratin recipe ends here

Prepare yourself for a tantalizing culinary journey with our exquisite parsnip gratin recipe. This delectable dish combines the earthy sweetness of parsnips with a rich, creamy sauce and a crispy, golden-brown topping. Whether you’re hosting a special occasion or simply seeking a comforting meal, this gratin is sure to impress and delight.

Ingredients:

• 2 pounds parsnips, peeled and sliced
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup bread crumbs
• 1/4 cup melted butter

Instructions:

1. Prepare the Parsnips:
Preheat oven to 375°F (190°C). Peel and slice the parsnips into thin rounds.
2. Make the Sauce:
In a large bowl, whisk together the heavy cream, milk, Parmesan cheese, parsley, chives, salt, and pepper.
3. Layer the Gratin:
Arrange the parsnip slices in a greased 9×13 inch baking dish. Pour the sauce over the parsnips.
4. Create the Topping:
In a small bowl, combine the bread crumbs and melted butter. Sprinkle the topping evenly over the gratin.
5. Bake:
Bake for 30-40 minutes, or until the parsnips are tender and the topping is golden brown.
6. Rest:
Let the gratin rest for 10 minutes before serving. This will allow the sauce to thicken and the flavors to meld.

Variations:

• Add Cheese: Enhance the richness by adding a layer of Gruyère or cheddar cheese before sprinkling on the bread crumb topping.
• Incorporate Vegetables: Experiment with other root vegetables, such as carrots or turnips, to create a colorful and flavorful gratin.
• Use Herbs: Elevate the dish with a variety of fresh herbs, such as thyme, rosemary, or sage.
• Make it Vegetarian: Omit the Parmesan cheese and use a plant-based milk alternative to create a vegetarian-friendly gratin.

Tips for Success:

• Slice the Parsnips Thinly: Thinly sliced parsnips will cook evenly and absorb the sauce more effectively.
• Season Well: Don’t be afraid to add a generous amount of salt and pepper to enhance the flavors.
• Don’t Overbake: Keep an eye on the gratin during baking. Overbaking can result in dry parsnips and a tough topping.
• Serve Hot: This gratin is best enjoyed hot, when the sauce is creamy and the topping is crispy.

Why Parsnip Gratin?

• Nutritious: Parsnips are an excellent source of fiber, vitamins, and minerals.
• Versatile: This dish can be served as a side dish, main course, or even a light lunch.
• Comforting: The warm, creamy sauce and crispy topping create a comforting and satisfying meal.
• Easy to Make: Despite its elegant appearance, parsnip gratin is surprisingly easy to prepare.

The Perfect Pairing:

Pair your parsnip gratin with grilled meats, roasted vegetables, or a crisp salad. Its earthy sweetness complements a variety of flavors.

Beyond the Recipe:

• History of Parsnip Gratin: This dish has its roots in French cuisine, where it is known as “gratin de panais.”
• Regional Variations: Different regions of France have their own variations of parsnip gratin, each with unique ingredients and flavors.
• Modern Interpretations: Chefs today are experimenting with creative twists on this classic dish, incorporating different cheeses, herbs, and even fruits.

Questions We Hear a Lot

Q: Can I use frozen parsnips?
A: Yes, you can use frozen parsnips, but make sure to thaw them completely before slicing.
Q: How can I make the gratin ahead of time?
A: Prepare the gratin up to the baking step. Cover and refrigerate for up to 2 days. Before serving, bring to room temperature and bake as directed.
Q: What if I don’t have heavy cream?
A: You can substitute evaporated milk or whole milk for the heavy cream.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of hard cheese that melts well, such as cheddar, Gruyère, or Fontina.
Q: How do I store leftover gratin?
A: Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.