Brown Market Shares Program
Established 2006


Parsnip Au Gratin

Roasted root vegetables are delicious, but at this point in the season we're all looking for something new. Thinly slice your parsnips from this week's share, then bake it into a rich gratin. This recipe calls from parmesan and basil, but substitute in other cheese or herbs and make it your own! 

Parsnip Au Gratin
Makes 4 servings

2 large parsnips
1 T butter
1/2 sweet onion
1 1/2 T basil, chopped (plus leaves to garnish)
1 C heavy cream
1/2 t Kosher salt
1/4 t nutmeg
2 cloves garlic
1/2 C parmesan

1. Preheat oven to 400°F.
2. Peel parsnips and thinly slice into 1/8 in. slices.
3. Peel and slice onion. 
4. Grate 1/2 C parmesan cheese. 
5. Grease 8 in. glass pie plate with butter. 
6. Place one layer of parsnips in the bottom of the pie plate then add the onions and half the cheese. 
7. Measure 1 C heavy cream, then add salt and nutmeg to measuring cup. 
8. Chop basil and mince garlic, then add to measuring cup and stir. 
9. Set aside 2 T of heavy cream mixture, then pour the rest over the first layer of parsnips, onions, and cheese. 
10. Add second and final layer of parsnips, starting from the middle and overlapping the slices slightly in a circular pattern. 
11. Pour the remaining 2 T of heavy cream over the top layer, then add the remaining 1/4 C cheese. 
12. Place in the oven and bake for 40 minutes, or until parsnips are tender. Garnish with basil and enjoy!