Monday, September 23, 2013
Fresh Thyme, a Gratin and the Parsnips of Doom
This is a parsnip and fresh thyme gratin and it was a fun alternative to traditional potatoes. We ate it with grilled steak and a kale salad. We ate it a few hours later than usual, however, due to an overwhelming attack of stupidity.
Because we had so much of the dinner ready, we went ahead and cooked the gratin together since, between the both of us, we had only two good hands. We ate it and then sat on the couch, holding up our throbbing hands. On Sunday, we sensibly ordered Chinese food. So, the point of this story is, parsnips are good and for heaven's sake, use your safety guard! Enjoy!
4 Parsnips, peeled and cut into very thin slices
1 Tablespoon butter or olive oil
2 Tablespoons all purpose flour
1 1/2 Cups milk
1 Cup Parmesan cheese, grated
2 Teaspoons fresh thyme, chopped
Salt & pepper to taste
Add the butter or oil to a large skillet. On medium low heat, whisk in the flour and then the milk. Continue whisking until the mixture thickens. Turn off the heat and stir in most of the cheese, thyme and seasoning. Place a thin layer of the sauce in the bottom of a baking dish (I used a 9" round dish) and then add the parsnip slices to the dish. Only the top needs to be neatly layered. Pour the remaining sauce over the parsnips and top with the remaining cheese. Bake in a 350 degree oven for approximately 1 hour or until the top is a light golden brown. If you find that the top is browning too quickly, cover with aluminum foil until the last 15 minutes. Makes about 4 servings.