Savory Parsnip and Caramelized Onion Bake with Prune Infusion
Indulge in this delightful Savory Parsnip and Caramelized Onion Bake, which beautifully combines the earthy sweetness of parsnips with the rich, complex flavors of caramelized onions and the subtle fruity note of prunes. Don't shy away from the prunes; they enhance the dish's depth, making each bite a flavorful experience. This recipe emphasizes presentation, encouraging you to artistically layer the parsnips. A double layer on top ensures a satisfying finish, as the tops caramelize and soften during baking. Perfect as a comforting side dish or a vegetarian main course, this gratin is sure to impress at your next gathering.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Cooking spray
to taste (for greasing the dish)
Vegetable oil
2 teaspoons (for sautéing)
Onions
2 cups (thinly sliced)
Prunes
1/2 cup (pitted and chopped)
Thyme
1 1/2 teaspoons (dried)
Salt
1/2 teaspoon (to taste)
Pepper
to taste (freshly ground)
Parsnips
1 1/2 lbs (peeled and thinly sliced)
Broth
1 1/2 cups (chicken or vegetable)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a 1 1/2 quart gratin dish or a similar low baking dish by spraying it with non-stick cooking spray or lightly greasing it with vegetable oil.
2
In a skillet over medium-high heat, add the vegetable oil and the thinly sliced onions. Sauté the onions for approximately 10 minutes, stirring frequently until they are golden brown and caramelized. This process enhances their sweetness and flavor.
3
Once the onions are caramelized, stir in the chopped prunes, dried thyme, salt, and pepper. Mix well, then remove the skillet from the heat.
4
Start by arranging half of the thinly sliced parsnips evenly at the bottom of the prepared gratin dish, ensuring a beautiful presentation. Next, evenly layer the onion and prune mixture over the parsnips.
5
Place the remaining parsnip slices on top of the onion layer, creating a double layer to account for shrinkage during baking.
6
Carefully pour the chicken or vegetable broth over the layered ingredients. Cover the dish tightly with foil and bake in the preheated oven for 1 hour, or until the parsnips are tender.
7
After baking, remove the foil and baste the top with some of the cooking juices to add moisture. Switch the oven to broil and broil for a few minutes, watching closely, until the top is nicely browned. Serve hot for the best flavor experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in the Savory Parsnip and Caramelized Onion Bake?
The main ingredients include 1.5 lbs of parsnips, 2 cups of thinly sliced onions, 1/2 cup of pitted and chopped prunes, and 1.5 cups of broth.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 400°F (200°C) for the initial baking process.
How long should the onions be sautéed?
The onions should be sautéed for approximately 10 minutes over medium-high heat until they are golden brown and caramelized.
What role do the prunes play in this savory dish?
Prunes enhance the dish's depth by adding a subtle fruity note and earthy sweetness that complements the caramelized onions.
Can this recipe be made vegetarian?
Yes, by using vegetable broth instead of chicken broth, this bake serves as an excellent vegetarian side or main course.
How should the parsnips be prepared for layering?
The parsnips should be peeled and thinly sliced to ensure they cook through and can be layered artistically.
What size baking dish is needed?
A 1 1/2 quart gratin dish or a similar low baking dish is recommended for this recipe.
Why is a double layer of parsnips suggested for the top?
A double layer accounts for shrinkage during the baking process and ensures a satisfying, caramelized finish on top.
Should the dish be covered while in the oven?
Yes, the dish should be covered tightly with foil for the first hour of baking to help tenderize the parsnips.
What is the total baking time?
The dish is baked for 1 hour at 400°F, followed by a few minutes under the broiler.
How do you achieve a browned top on the gratin?
After baking, remove the foil, baste the top with cooking juices, and broil for a few minutes until nicely browned.
Which herbs are used for seasoning?
The recipe calls for 1 1/2 teaspoons of dried thyme to flavor the onion and prune mixture.
How much oil is used for caramelizing the onions?
The recipe uses 2 teaspoons of vegetable oil for the sautéing process.
Should I use a specific type of salt?
The recipe specifies 1/2 teaspoon of salt, or you can add it to taste.
Is the broth poured over the ingredients before or after baking?
The chicken or vegetable broth is poured over the layered ingredients before the dish is placed in the oven.
What is the texture of the finished parsnips?
The parsnips should be tender on the inside with a slightly caramelized and softened top layer.
Can I use cooking spray instead of oil for the dish?
Yes, cooking spray is used to grease the gratin dish to prevent sticking.
How do I arrange the layers?
Start with half the parsnips, then the onion and prune mixture, and finish with the remaining parsnip slices.
What is the best way to serve this bake?
It is best served hot to fully experience the flavors of the caramelized onions and prune infusion.
Does the recipe require freshly ground pepper?
Yes, freshly ground pepper is recommended to be added to taste.
What is the purpose of basting before broiling?
Basting with cooking juices adds moisture to the top layer before it is browned under the broiler.
Can this be served as a main dish?
Yes, its rich flavors and hearty ingredients make it suitable as a comforting vegetarian main course.
Are the prunes added to the skillet or the baking dish?
The chopped prunes are stirred into the skillet with the caramelized onions before layering in the dish.
What heat setting should be used for the onions?
Medium-high heat is ideal for stirring the onions frequently until they reach a golden brown color.
Do I need to peel the parsnips?
Yes, the instructions state that the parsnips should be peeled before being thinly sliced.
Is there any sugar added to the caramelization process?
No extra sugar is added; the sweetness comes naturally from the onions, parsnips, and prunes.
How many servings does this recipe make?
The recipe details do not specify a serving count, but it uses 1.5 lbs of parsnips which typically serves 4 to 6 people.
Can I substitute the dried thyme?
While the recipe calls for dried thyme, you could use fresh thyme, though the measurement would need adjusting.
What is the goal of the final broiling step?
The broiling step is intended to create a beautiful presentation with a nicely browned and crisp top.
How do I ensure the parsnips are tender?
Baking the dish tightly covered with foil for a full hour allows the parsnips to steam and soften in the broth.