Best 2 Parsnip Gratin With Turmeric And Cumin Recipes

Indulge in a symphony of flavors with our delectable Parsnip Gratin with Turmeric and Cumin. This tantalizing dish combines the earthy sweetness of parsnips with the vibrant warmth of turmeric and cumin, creating a harmonious balance of flavors. Baked to perfection, the parsnips caramelize and soften, while the creamy sauce, infused with aromatic spices, envelops them in a velvety embrace. Experience the perfect harmony of flavors and textures in every bite.

Discover a collection of irresistible recipes within this article, each offering a unique culinary journey. From the comforting warmth of Creamy Parsnip Soup to the tantalizing crunch of Parsnip Fries with Garlic Aioli, these recipes showcase the versatility of this often-overlooked root vegetable. Embark on a culinary adventure and explore the diverse possibilities of parsnips, transforming them into mouthwatering dishes that will delight your taste buds.

Here are our top 2 tried and tested recipes!

PARSNIP GRATIN

Parsnip Gratin image

Tender parsnips nestled in a cheesy Gruyère cream sauce with hints of leek and sage and a crispy bread topping!

Provided by Anecia Hero

Categories Side Dish

Time 1h

Number Of Ingredients 10

Ingredients

3 pounds parsnips (,peeled and sliced to ¼"-inch thickness)
1 cup chopped leeks (,(about 1 large leek))
12 ounces Gruyère cheese, shredded (, or Swiss cheese)
½ cup heavy cream ((divided into thirds for each layer))
1 tablespoon butter (, to grease baking dish)
1½ teaspoons ground sage ((divided into thirds for each layer))
1 teaspoon salt ((add ⅓ teaspoon to each layer))
1 teaspoon white pepper ((add ⅓ teaspoon to each layer))
½ cup breadcrumbs (optional) (, for crispy topping)
2 tablespoons butter (optional) (, for crispy topping)

Steps:

Preheat oven to 375ºF
Butter baking dish; set aside
Peel parsnips; rinse and slice into ¼"-inch slices
Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes)
Sprinkle ⅓ of the leeks over the parsnips
Sprinkle ⅓ of the cheese over the leeks
Season with ⅓ of each of the following: salt, white pepper and sage
Drizzle ⅓ of the heavy cream over the parsnips
Repeat process two more times, ending up with cheese on the top
Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
If you want to add a crispy breadcrumb topping do so now. Melt butter and combine with breadcrumbs; sprinkle over parsnips; if you don't want to add breadcrumbs, go to the next step
Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
Let dish rest for 5 minutes before serving

Nutrition Facts : ServingSize 1 cup, Calories 375 kcal, Carbohydrate 33 g, Protein 15 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 67 mg, Sodium 475 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 8 g

PARSNIP GRATIN

Parsnip Gratin image

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Provided by Mark Bittman

Categories side dish

Time 1h15m

Number Of Ingredients 7

Ingredients

1 pound parsnips
1 pound potatoes
Enough hot cream to come about 3/4 of the way up the vegetable layers
1 to 1 1/2 cups of grated Gruyere
A sprinkling of salt
A sprinkling of pepper
A sprinkling of thyme

Steps:

Heat oven to 375.
Put 2 or 3 cups of cream in a pot and heat until it's hot.
Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
Let stand for a few minutes, then serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes or bruises. Smaller parsnips are typically more tender and flavorful.
Peel the parsnips thinly: This will help them cook evenly and prevent them from becoming mushy.
Slice the parsnips evenly: This will ensure that they cook evenly and look nice when gratinated.
Use a good quality cheese: The cheese is a key ingredient in this dish, so it's important to use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
Don't overcook the parsnips: Parsnips should be tender but still slightly firm. Overcooking them will make them mushy.
Serve the gratin immediately: This dish is best served hot out of the oven. It can be made ahead of time and reheated, but it's not as good as when it's fresh.

Conclusion:

Parsnip gratin with turmeric and cumin is a delicious and easy-to-make side dish that is perfect for any occasion. It's creamy, cheesy, and full of flavor. The turmeric and cumin add a warm and exotic flavor to the dish. This gratin is sure to be a hit with your family and friends.