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Parsnip gratin with Parmesan

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Ingredients for 4 servings:

  • 1 kg parsnip(s)
  • 400 g potatoes, suitable for mashed potatoes
  • 1 tbsp, heaped crème fraîche
  • 60 g butter
  • 80 g Parmesan, grated
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Side dish to veal, chicken or rabbit

Peel the parsnips and potatoes, cut into pieces, and boil in salted boiling water for 25 minutes. Meanwhile, butter a gratin dish. Drain the parsnips and potatoes and puree. Stir in the crème fraîche and 40g of butter, season with salt and pepper, and add 60g of the Parmesan cheese. Spread into the gratin dish, sprinkle with the remaining Parmesan cheese, and top with the remaining 20g of butter flakes. Bake on the top rack of the oven for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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