Carrot-and-parsnip au gratin

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15 min


8 to 12 servings

* PLUS Cooking time: 5 minutes, Baking Time: 60 minutes
Carrot-and-parsnip au gratin

© Royalty-Free/Masterfile


  • 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


  • Preheat oven to 350F (180C). Generously butter a shallow 9×13-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
  • 7.7 g,
  • Carbohydrates
  • 17.5 g,
  • Fat
  • 11.7 g,
  • Fibre
  • 2.1 g,

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.