John Myers
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Parsnip and Potato Gratin, Meatballs, Red Wine Onions
The perfect parsnip and potato gratin, meatballs, red wine onions recipe with a picture and simple step-by-step instructions.
Parsnip and potato gratin
- 3 Parsnips
- 2 middle Potatoes
- 1 Red Onion
- 1 tsp Dried thyme
- 2 Garlic cloves, finely grated
- 200 ml Creme fraiche Cheese
- 150 g Grated Gruyère
- Nutmeg
- Salt
- Black pepper from the mill
Meatballs
- 500 g Mixed minced meat
- 1 old one Roll soaked in milk
- 1 Egg
- 1 tbsp Dijon mustard
- Black pepper from the mill
- Salt
- Oil
Redwine onions
- 4 middle Red onions
- 3 tbsp Raw cane sugar
- 3 tbsp Balsamic vinegar
- 100 ml Beef stock
- 500 ml Red wine
- 1 Bay leaf
- 1 branch Rosemary
- Salt
- Black pepper from the mill
Parsnip and potato gratin
- Peel and finely slice the potatoes, onion and parsnips and mix well. Butter a baking dish well. Layer half of the potato, parsnip and onion mixture in the pan. Scatter half of the grated cheese and thyme on top.
- Now layer the other half on top. Mix the creme fraiche with the garlic, season with salt, pepper and nutmeg, add the remaining thyme and pour over the potatoes and parsnips. Scatter the rest of the cheese on top and bake in the oven preheated to 180 degrees for about 45 – 50 minutes. Let rest for about 10 minutes after baking.
Redwine onions
- Peel and quarter the onions and cut into not-so-thin slices. Caramelize the raw cane sugar in a saucepan and then add the onions and stir vigorously a few times, then deglaze with the balsamic vinegar and the beef stock and reduce to almost a third.
- Then add the red wine, the rosemary sprig and the bay leaf and let everything simmer for 10 minutes over a covered saucepan at medium heat and then simmer again with the lid open for 30 minutes and finally season with salt and pepper.
Meatballs
- Squeeze out the soaked bread roll and place in a bowl, add the minced meat, egg, mustard and salt and pepper and knead to a homogeneous mass, then shape into meatballs and fry them in a pan in hot oil over medium heat.
Finisch
- Arrange the parsnip and potato gratin on a plate, add the meatballs and then add the red wine onions.
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