Glazed Parsnip and Parmesan Gratin
Here, parsnips simmer quickly in chicken stock, which then reduces to a glaze to envelop the veggies.
Ingredients
1 1/2 lbs. medium-sized parsnips
1 1/2 Tbsp. butter
1 1/3 cup chicken stock
6 Tbsp. heavy cream
1/2 to 2/3 cup Parmesan or other hard Italian-style cheese (e.g. BellaVitano, SarVecchio)
Salt and pepper
Directions
Peel parsnips and slice into medium-thin rounds. Heat butter in a skillet over medium flame. Add parsnips and cook, tossing often, until partially tender, about 3 to 5 minutes.
Add stock and bring to strong simmer. Reduce heat, cover skillet and gently simmer parsnips until barely tender, 5 to 10 minutes. Uncover, raise heat to high and cook until liquid reduces to a syrupy glaze. Season to taste with salt and pepper (if you’ve used canned chicken stock, you may not need additional salt).
Heat oven to 400 degrees. Butter a baking dish. Add half the parsnips. Drizzle with half the cream and sprinkle with half the cheese. Repeat layers. Bake until golden brown, about 20 minutes.
Suggestions
Use vegetable stock to make this dish vegetarian.
This recipe pairs well with Wollersheim Winery's Chardonnay, a full-bodied, rich and classy, dry white with highlights of oak and aromas of bay leaves, vanilla and spice. It is a nicely balanced Chardonnay that has been barrel fermented and aged in French oak for ten months to bring out its creaminess.
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