Monday, 16 February 2015

Parsnips au Gratin

These crisp and crunchy parnip wedges are a great addition to baked chicken or fish, and a simple green vegetable. 

4 servings
1 hour 15 minutes - 15 minutes prep time

Parsnips au Gratin

2 tablespoons unsalted butter
450 grams (1 pound) parsnips
2 tablespoons cream
1/4 cup grated parmesan cheese
1/4 cup fine dry bread crumbs
freshly ground black pepper to taste

Preheat the oven to 375°F. Put the butter in a shallow roasting pan, and put it in the oven to melt.

Meanwhile, peel and trim the parsnips, and cut them into thin wedges 2" or 3" long. When the butter has melted, add the cream and toss the parsnip pieces in the butter and cream until evenly coated. Bake for 20 minutes.

Grate the cheese, and mix it with the breadcrumbs and pepper.

Toss the parsnips with the crumb mixture, and sprinkle any remaining of it over them. Return them to the oven for another 40 minutes, until they are tender and the coating is golden-brown.




Last year at this time I made Smoked Trout Barley Kedgeree.

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