Carrot, Parsnip, And Cheddar Gratin Recipe

Name: Carrot, Parsnip, And Cheddar Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter (and more at room temperature for the gratin dish); 2-3 teaspoons extra-virgin olive oil; 1/2 medium onion, cut into 1/2 inch dice (about 3/4 cup); kosher salt; 1/2 cup plain panko bread crumbs; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh marjoram leaves (substitute fresh thyme if you prefer); 1/2 cup heavy cream; 1 1/2 teaspoon Dijon mustard; freshly ground pepper

Servings: persons

1 tablespoon unsalted butter (and more at room temperature for the gratin dish)
2-3 teaspoons extra-virgin olive oil
1/2 medium onion, cut into 1/2 inch dice (about 3/4 cup)
kosher salt
1/2 cup plain panko bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh marjoram leaves (substitute fresh thyme if you prefer)
1/2 cup heavy cream
1 1/2 teaspoon Dijon mustard
freshly ground pepper

1
3/4 pound each of carrots and parsnips, peeled, halved lengthwise if large, and cut into 1/2 inch slices.
2
2 ounces coarsely grated sharp Cheddar cheese (about 1/2 cup).
3
Heat the oven to 350F. Butter a shallow, oval-shaped gratin dish. In a 10 inch skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 7-10 minutes.
4
Meanwhile, melt the butter and pour into a small bowl. Add the panko crumbs, parsley, and marjoram and toss well to combine. Whisk the heavy cream, mustard, 1/2 teaspoon salt, and a few grinds of pepper into the onion; then stir in the carrots and parsnips. Bring up the heat just to a boil, cover the pan, lower the heat and simmer gently until the vegetables are crisp-tender, 10-12 minutes. Spread the carrot and parsnip mixture in the prepared gratin dish.
5
Scatter the Cheddar over the vegetables, top with the panko and herb mixture, and bake until the vegetables are tender when pierced with a fork and the crumbs are golden-brown, 25 to 30 minutes.
6
Let rest for 15 minutes before serving.

621

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 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter (and more at room temperature for the gratin dish), 2-3 teaspoons extra-virgin olive oil, 1/2 medium onion, cut into 1/2 inch dice (about 3/4 cup), kosher salt, and more.

Yes, Carrot, Parsnip, And Cheddar 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.

Carrot, Parsnip, And Cheddar Gratin

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