Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Carrot, Parsnip and Potato Gratin
Carrot, Parsnip and Potato Gratin
Prep Time
20 min
Cook Time
50 min
Yield
8 servings
Ingredients
- 1 pound medium carrots, thinly sliced
- 1/2 pound medium parsnips, peeled and thinly sliced
- 1/2 pound Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup half-and-half cream
- 1/4 cup heavy whipping cream
Directions
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. or 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
Nutrition Facts
3/4 cup: 141 calories, 6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein.
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