CAULIFLOWER AND PARSNIP GRATIN
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
- Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
- Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.
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Dndjdk Wkdi
[email protected]I'm looking forward to trying this recipe. It looks delicious!
toree harris
[email protected]This recipe is a keeper! I will definitely be making it again.
ahmed saad
[email protected]I made this gratin for a potluck and it was a huge hit! Everyone loved it.
Hori Pohoiwi
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this dish. The parsnips and cheese helped to balance out the cauliflower's flavor.
Mia Nguyen
[email protected]This dish is a great way to get your kids to eat their vegetables.
Benedicta Gadzekpo
[email protected]I'm allergic to dairy, so I used a vegan cheese alternative and it worked great!
Jeff Kirkland
[email protected]I had some leftover gratin the next day, and it was even better! The flavors had really had a chance to meld.
Dinesh Bhairo
[email protected]I used a sharp cheddar cheese, which gave the gratin a nice tang.
Today all video Maker Rana sajjad ali
[email protected]The roasted parsnips added a nice touch of sweetness to the dish.
Rekha Cheetri
[email protected]I followed the recipe exactly, and it turned out perfectly. The gratin was creamy, cheesy, and flavorful. I will definitely be making this again.
Dineo Ntotobi
[email protected]This gratin was a hit with my family! Even my picky kids loved it.
Mustapha Opeyemi Alabi
[email protected]I'm not usually a fan of cauliflower, but this dish changed my mind. The roasting process brought out the vegetable's natural sweetness, and the creamy sauce balanced it out perfectly.
Isropulova Madinabonu
[email protected]This cauliflower and parsnip gratin was an absolute delight! The flavors of the roasted vegetables melded perfectly with the creamy sauce, and the cheesy topping added a touch of indulgence.