Creamy Carrot and Parsnip Gratin with Parmesan Crust
This Creamy Carrot and Parsnip Gratin with Parmesan Crust is a delightful twist on traditional gratin dishes, perfect for special occasions or weekend dinners. The natural sweetness of the carrots and parsnips, enhanced by a rich, creamy sauce, is perfectly complemented by a golden, crispy Parmesan topping. This dish can be prepared in advance, allowing for the flavors to meld beautifully. Serve it alongside turkey, pork, or even as a standalone vegetarian main dish. The use of small to medium-sized parsnips adds a wonderful nuttiness and sweetness to this comforting recipe, making it a crowd-pleaser for family gatherings!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Carrot
1 lb (peeled and grated)
Parsnip
1 lb (peeled and grated)
Flour
2 tablespoons (for coating vegetables)
Parmesan cheese
1 cup (grated, divided)
Butter
1/4 cup (unsalted)
Flour
1/4 cup (for thickening sauce)
Full-fat milk
2 cups (whole milk)
Whipping cream
1/2 cup (unwhipped)
Eggs
2 (beaten)
Seasoning salt
1 tablespoon (or to taste)
Black pepper
to taste (freshly ground)
Cayenne pepper
1 pinch (optional)
Nutmeg
1 pinch (freshly grated or ground)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Butter a 13 x 9-inch baking dish generously to prevent sticking.
3
Using a large grater or food processor, grate the peeled carrots and parsnips until you have about 3 cups of each. Place them in a large mixing bowl.
4
In a small bowl, combine 2 tablespoons of flour with 1/2 cup of grated Parmesan cheese. Sprinkle this mixture over the grated vegetables and toss to combine thoroughly.
5
In a medium saucepan over medium heat, melt the butter. Once melted, add the 1/4 cup of flour and whisk continuously for about 2 minutes until the mixture turns a light golden color.
6
Gradually pour in the full-fat milk while continuing to whisk until the mixture thickens and starts to bubble. Once it reaches this stage, remove it from heat.
7
In a separate small bowl, whisk together the whipping cream, eggs, seasoned salt, black pepper, nutmeg, and cayenne pepper (if using). Slowly stir this mixture into the hot milk mixture until thoroughly combined.
8
Pour the creamy sauce over the grated vegetables in the large bowl. Mix well with a wooden spoon to ensure that all the vegetables are evenly coated.
9
Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining 1/2 cup (or more) of grated Parmesan cheese.
10
Bake uncovered for approximately 50 minutes, or until the top is golden brown and the edges are bubbling.
11
Let the gratin cool for a few minutes before serving. Enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Carrot and Parsnip Gratin?
It is a vegetable dish featuring grated carrots and parsnips baked in a rich cream sauce with a crispy Parmesan crust.
Which vegetables are used in this recipe?
The primary vegetables are one pound of carrots and one pound of parsnips.
How should the carrots and parsnips be prepared?
They should be peeled and then grated using either a large hand grater or a food processor.
What type of cheese is used for the crust?
Grated Parmesan cheese is used both inside the vegetable mix and as a topping for the crust.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly dish.
Can this gratin be made ahead of time?
Yes, it can be prepared in advance, which allows the flavors to meld beautifully before baking.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
How long does the gratin need to bake?
It should be baked uncovered for approximately 50 minutes.
What size baking dish should I use?
A 13 x 9-inch baking dish is recommended for this recipe.
How do I prevent the gratin from sticking to the pan?
Generously butter the baking dish before adding the vegetable mixture.
What liquid ingredients are in the sauce?
The sauce consists of full-fat milk, whipping cream, and beaten eggs.
Why is flour used twice in the recipe?
Two tablespoons are tossed with the vegetables for coating, and 1/4 cup is used to create a roux for the sauce.
What spices are used for seasoning?
The recipe calls for seasoning salt, black pepper, nutmeg, and an optional pinch of cayenne pepper.
How many cups of grated vegetables are needed?
You should have approximately 3 cups of grated carrots and 3 cups of grated parsnips.
Can I use skim milk for this recipe?
Full-fat whole milk is recommended for the best flavor and creamy consistency.
How many eggs does this recipe require?
The recipe requires two beaten eggs.
What meat dishes does this pair well with?
It is excellent when served alongside turkey, pork, or roasted chicken.
Should the dish be covered while baking?
No, bake it uncovered to ensure the top becomes golden brown and crispy.
What is the first step in making the sauce?
Melt butter in a saucepan, then whisk in flour for two minutes to create a light golden roux.
Is the nutmeg fresh or ground?
You can use either freshly grated or pre-ground nutmeg.
How do I know when the gratin is finished baking?
The top should be golden brown and the edges should be bubbling.
What size parsnips are best for this recipe?
Small to medium-sized parsnips are preferred for their sweetness and nuttiness.
Is the cayenne pepper mandatory?
No, the cayenne pepper is optional and used only for a hint of heat.
Can I use heavy cream instead of whipping cream?
Yes, heavy cream can be used as a substitute for whipping cream.
What does the seasoning salt do?
It provides a more complex flavor profile than regular table salt alone.
Do I need to let the dish rest after baking?
Yes, let it cool for a few minutes before serving to allow the sauce to set.
What is the total amount of Parmesan cheese needed?
You will need 1 cup total, divided between the vegetable mixture and the topping.
How much butter is used for the roux?
The recipe uses 1/4 cup of unsalted butter for the sauce base.
Is this a good holiday side dish?
Yes, it is specifically noted as a crowd-pleaser for Thanksgiving and family gatherings.
What is the final texture of the vegetables?
The vegetables become tender and meld into the creamy sauce while maintaining a slight bite from the grating.