Carrot-and-parsnip au gratin
0
- Prep Time15 mins
- Total Time15 mins
- Makes8 to 12 servings
© Royalty-Free/Masterfile
Ingredients
500 g carrots
500 g parsnips
2 tbsp all-purpose flour
1 cup freshly grated parmesan
1/4 cup butter
1/4 cup all-purpose flour
2 cups 3.25% milk
1/2 cup 35% cream
2 eggs
1/4 tsp salt
1/8 tsp fresh-ground white pepper
pinch nutmeg
Instructions
Preheat oven to 350F (180C). Generously butter a shallow 9x13-inch (3-L) baking dish. Peel, then grate carrots and parsnips. (You may use a food processor.)
Measure 6 cups (1.5 L) grated vegetables into a large bowl. Stir 2 tablespoons (30 mL) flour and 1/2 cup (125 mL) grated Parmesan cheese together. Then stir flour-and-cheese mixture into vegetables. Set aside while continuing with recipe.
Melt butter in a saucepan set over medium heat. Sprinkle in 1/4 cup (50 mL) flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk and stir continuously until it starts to bubble. Remove from heat. In a small bowl, whisk cream, eggs and seasonings together. Gradually stir this mixture into hot milk mixture. Stir for 1 minute. Pour over carrots and parsnips. Stir well and pour into buttered dish. Evenly sprinkle with remaining Parmesan. If making ahead, leave at room temperature for up to 1 hour or refrigerate for several hours before baking.
Bake in centre of preheated oven for 1 hour, until golden and bubbly. Let stand for 10 minutes before serving.
Nutrition (per serving)
Calories 201, Protein 7.7g, Carbohydrates 17.5g, Fat 11.7g, Fibre 2.1g.
The rather assertive flavour of parsnips is mellowed by carrots, cream and Parmesan cheese in this most sophisticated of gratins. Always choose small-to-medium parsnips; they're sweeter and nuttier. Make ahead, then bake along with a roast beef or chicken. Serve with tender crisp green beans or sauteed spinach.