Ariadne'S New England Parsnip-Apple-Onion Bake Recipe

Name: Ariadne'S New England Parsnip-Apple-Onion Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups low-sodium chicken broth; 1 1/2 cups water; 1/2 pound parsnips, peeled cut into 1-inch chunks; 4 cloves garlic, crushed and minced; 1/2 bay leaf; 1/2 teaspoon dried thyme; salt and ground black pepper to taste; 3/4 cup butter, at room temperature, divided; 3/4 teaspoon ground nutmeg, or to taste; 1/4 teaspoon powdered lemon rind; 1 large onion, thinly sliced; 1 lemon wedge; 1 large Granny Smith apple, cored and thinly sliced

Servings: persons

4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1/2 pound parsnips, peeled cut into 1-inch chunks
4 cloves garlic, crushed and minced
1/2 bay leaf
1/2 teaspoon dried thyme
salt and ground black pepper to taste
3/4 cup butter, at room temperature, divided
3/4 teaspoon ground nutmeg, or to taste
1/4 teaspoon powdered lemon rind
1 large onion, thinly sliced
1 lemon wedge
1 large Granny Smith apple, cored and thinly sliced

1
Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
2
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
3
Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
4
Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
5
Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
6
Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 1/2 cups low-sodium chicken broth, 1 1/2 cups water, 1/2 pound parsnips, peeled cut into 1-inch chunks, 4 cloves garlic, crushed and minced, and more.

Yes, Ariadne'S New England Parsnip-Apple-Onion Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ariadne'S New England Parsnip-Apple-Onion Bake

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