Carrot And Parsnip Parmesan Au Gratin Recipe

Name: Carrot And Parsnip Parmesan Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, peeled; 1 lb parsnip, peeled; 2 tablespoons flour; 1 cup grated parmesan cheese, divided; 1/4 cup butter; 1/4 cup flour; 2 cups full-fat milk; 1/2 cup whipping cream, unwhipped; 2 eggs; 1 tablespoon seasoning salt (or to taste or use white salt); black pepper; 1 pinch cayenne pepper (optional or to taste); 1 pinch nutmeg

Servings: persons

1 lb carrot, peeled
1 lb parsnip, peeled
2 tablespoons flour
1 cup grated parmesan cheese, divided
1/4 cup butter
1/4 cup flour
2 cups full-fat milk
1/2 cup whipping cream, unwhipped
2 eggs
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 pinch cayenne pepper (optional or to taste)
1 pinch nutmeg

1
Set oven to 350 degrees.
2
Butter a 13 x 9-inch baking dish.
3
Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
4
Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
5
Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
6
In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
7
Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
8
In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
9
Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
10
Sprinkle with about 1/2 cup (or more) Parmesan cheese.
11
Bake uncovered for about 50 minutes or until golden and bubbly.
12
Delicious!

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb carrot, peeled, 1 lb parsnip, peeled, 2 tablespoons flour, 1 cup grated parmesan cheese, divided, and more.

Yes, Carrot And Parsnip Parmesan Au Gratin falls under the General 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.

That's it — enjoy your meal!

Carrot And Parsnip Parmesan Au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions