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PARSNIP O' DAUPHINOISE
2 pounds (1-inch-thick) parsnip, peeled and halved lengthwise
2 cups chopped onion
4 garlic cloves, minced
1/2 cup all-purpose flour or gluten free derivative
2 cups double cream
1 cup chopped fresh basil or tarragon (your preference)
3 cups or more white or gluten-free bread crumbs
2 cups freshly grated gruyere
salt and black pepper, to taste
Dash of ground nutmeg
Cornstarch and Cooking spray
Preheat oven to 400 degrees. Place parsnips in a saucepan and cover with
water. Bring to a boil, reduce heat to medium and simmer for 20
minutes or until tender. Drain and place in baking dish coated with
cooking spray. Set aside.
In a large nonstick skillet coated with cooking spray add onion and
garlic; saute 3 minutes or until onion is tender. Add flour,
stirring to coat onions. Gradually add 1 cup cream, stirring
constantly with a whisk until blended. Add the remaining cream; cook
over medium heat until thick (about 8 minutes), stirring constantly.
To thicken, add a touch of cornstarch and whisk until thickened.
Remove from heat, and stir in bread crumbs, basil (or tarragon),
salt, pepper, and nutmeg, to taste. Pour mixture into baking dish
over parsnips. Sprinkle with gruyere. Mixture should cover parsnips.
Bake at 400 degrees for 25 minutes or until parsnip edges become golden
brown. |
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HONEY N' BASIL GLAZED
PARSNIPS
2 pounds (1-inch-thick) parsnip, peeled and halved lengthwise
1 cup olive oil
1 1/ 2 tbsp butter
1/2 cup clear organic honey
1/2 cup fresh basil, minced. Save some sprigs for garnish.
1 tsp balsamic vinegar
pinch salt and pepper
Preheat oven to 400 degrees. Line baking sheet with foil and arrange
parsnips on top of the foil. Drizzle with olive oil and sprinkle
with a bit of salt and pepper. Roast for 10 minutes, then flip
parsnips over. Roast for another 10 minutes and flip. Continue
roasting and flipping until the parsnips are tender and slightly
browning at the tips; about 15 to 20 minutes longer. Remove from
oven, tent in the foil and let stand at room temperature.
Reduce oven heat to 350 degrees.
In sauce pan on low heat, melt butter. Be sure not to brown. Remove
from heat and transfer to a bowl. Add remaining olive oil, honey,
fresh basil and balsamic vinegar. Stir well.
Transfer parsnips to a non-stick baking dish. Pour oil and honey
glaze over top. Carefully turn each parsnip to ensure the glaze has
fully coated them.
Place baking dish in oven uncovered and cook for around 5 to 10
minutes. Remove from oven and carefully spoon some of the glaze from
the dish over top of the parsnips to glaze. Garnish with fresh basil
and serve immediately. For variation, create the same recipe using a
medley of carrots and/or sweet potatoes. Baking time may vary
slightly. |
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