Parsnips are terribly underrated roots. They’re shaped like carrots and they’re sweet like carrots, but I’ve always found their flavor much more interesting. Along with the sweet is a nutty, herbaceous and almost wild flavor, entirely unlike the tame carrot.
When added to a beef stew or chicken in a pot along with the usual carrots and potatoes, parsnips add another interesting flavor layer. They also bake up nice and tender and creamy, making them wonderful gratin candidates. This recipe would make a nice Sunday dinner accompaniment to serve with roast beef or lamb or perhaps an alternative Thanksgiving side.
Parsnip, Mushroom and Leek Gratin
serves 6-8
1 1 /2 pound parsnips
1 tablespoon butter plus more for buttering dish
2 tablespoons olive oil
4-5 ounces mixed fresh mushrooms (king trumpets, oysters or whatever is good), cleaned and sliced
3 leeks, white and light green parts, cleaned and sliced lengthwise
1 tablespoon fresh thyme leaves
1/3 cup dry white wine
1 cup Parmesan cheese
1 3/4 cup heavy cream
Salt and freshly ground pepper to taste
Peel parsnips and slice about 1/4 inch thick on an extreme angle so as to get the largest slices possible. Butter a 12 x 8 inch inch baking dish and preheat the oven to 400 ° F.
In a medium skillet, over medium high heat, warm the butter and olive oil. Add mushrooms and leeks along with a pinch of salt and sauté, stirring occasionally, until they release all of their liquid and begin to brown. Add thyme and white wine and cook, stirring, until wine evaporates. Set aside.
Begin to layer the ingredients into the dish beginning with a single layer of parsnip slices, followed by salt and pepper, followed by half of the leek/mushroom mixture and half the Parmesan. Repeat with parsnips, more salt and pepper, the remaining leek/mushroom mixture, and most of the remaining Parmesan, reserving a little for the top.
The final layer should consist of the remaining parsnips. Pour the cream over and push down with the back of a spoon to submerge everything as much as possible. Sprinkle the remaining Parmesan on top and cover with foil. Bake for ˝ hour, Uncover and check for tenderness. When the parsnips are nearly tender, uncover and continue to bake uncovered for an additional 15 minutes or until the top begins to brown and all the cream has been absorbed. Let sit for about 10 minutes before cutting and serving.
Great minds think alike, and so do ours. I was just singing the praises of the parsnip in a comment on the slow cooker stock post--although you've done so far more eloquently here. Will definitely give your gratin a try.
Wow - I'd been thinking about doing something with parsnips - this sounds great!
Perhaps I might try this with a little bit of diced bacon/pancetta...
Can't wait to make this recipe. I only discovered parsnips when a I had chicken soup at a friend's home several years ago. I eat a largely vegetarian diet, so when I'm making a veg stock, I always include parsnips (and tomato paste). They truly add that wildness you wrote of. They're great roasted. Thanks for the recipe.
A note of caution regarding the cream: I just made this again in a different pan and I didn't need as much cream. More like 1 1/4 cups. So, "eyeballing" the cream is a good idea.
and a note of caution about parsnips themselves: i love them dearly, but they boast such a distinct flavor that it's best to be French with them--ie, sparing; they are not a the-more-the-merrier kind of veg! that said, a little does goes a long way in a wonderful direction
I am so glad you gave parnsnips their due - I have no idea why more people don't cook with them, as they are tasty and versatile and inexpensive (not to mention that they last a very long time in the fridge!) I generally puree them with carrots, or add them to chicken soup, or I roast them. They feature prominently in this recipe: http://glutenfreebay.blogspot.com/2006/10/balsamic-honey-roasted-root-vegetables.html
Your recipe looks incredible, I can't wait to try it out.
roasted parsnips are one of the greatest joys of autumnal eating. I love how the thin tips get so caramelized and sweet. and i love parsnip puree soups, especially when paired with jerusalem artichokes and/or celeriac
so lovely an aroma, so comforting a flavor, oh parsnips, my poetic parsnips!
Lisa:
"that it's best to be French with them--ie, sparing; they are not a the-more-the-merrier kind of veg! that said, a little does goes a long way in a wonderful direction"
You mean we should be PARSNI*P*MONIOUS with parsnips?
Ha! Sorry. Couldn't resist.
What's the nutritional info on parsnips? Carrots in volume tend to cause insulin to spike - what about the parsnip and cals and carbs etc.? Any info here? This recipe looks yummy
Jackie, I did a little quick google research and it looks like parsnips have a higher glycemic index than carrots.
Here's one article I found:
http://www.findarticles.com/p/articles/mi_m1189/is_6_275/ai_110229728/pg_2
If you scroll down, it has lists of foods with high, low, middle and parsnips are one of the highest.
Vanessa: thank you so much. This info is invaluable to me. Much appreciated.
I'm going to try this recipe because it does look scrumptious!
I found this:
"Parsnip is richer in many vitamins and minerals than its close relative the carrot. It is particularly rich in potassium with 600 mg per 100 g. Parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 Calories (230 kJ) energy."