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.
You bled for this gratin. Literally. That means something...ReplyDelete
They say that pain often precedes pleasure. Whoever "they" are, they're smart cookies!ReplyDelete
Just set out the mandolin (and guard!) and heading out to get parsnips...!ReplyDelete
Ahh parsnips of doom! Sorry to hear about both of your thumbs (although it does make quite the story ;) ) I know what you mean about using the mandoline though because carrots aren't exactly easy to grip either. Regardless, I like your parsnip gratin because it's a change from the typical potato gratin I make.ReplyDelete
I love parsnips but have never thought to use them thinly sliced in a gratin. Good thing, apparently! They do sound delicious though, especially with the fresh thyme.ReplyDelete
Oh my gosh!! I need to save this for Thanksgiving!!!ReplyDelete
I've never tried parsnips but they look close to a turnip and I love turnips - once a year! :)ReplyDelete
When I read the part on how you cut yourself, I actually thought eeeeeek! I hate that when it happens to me so I do not what it happening to anybody...blessings!ReplyDelete
I nearly went to the hospital to get stitches from a mandolin cut because I thought the same thing when making zucchini slices: "Oh, I'll stop before I get too close..." Sorry to hear about your thumb, but the gratin looks delicious!ReplyDelete
This is gorgeous, totally worth sacrificing a digit for.ReplyDelete
Did you ever hear about the big toe/window incident, a week before our wedding?