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Posts Tagged ‘parsnips’


Gratins make anything better. A nice cheesy, crunchy crust on top of any vegetable is an improvement. I also love that you can make gratins ahead of time and finish the cooking in the oven, so you can leave the kitchen and entertain guests. And of course this makes them perfect for the holidays, when half my meal is made ahead of time so it’s no stress and I can focus on a few key things that require attention.

Parsnip Gratin

1 pound parsnips, sliced into thin discs

1/2 cup hazelnuts

1 strip bacon, cut into small batons (optional)

1 shallot, minced

2 tablespoons thyme

1 cup milk

1/2 cup grated gruyere

1/2 cup grated cheddar

2 tablespoons grated parmesan

1 slice bread, crumbled or ground into big breadcrumbs

2 tablespoons butter

If using bacon, render it in a frying pan until crisp. Remove to a paper towel-lined plate. Add the shallots to the pan and soften, about 2 minutes. Remove to a bowl and combine with the parsnips, half the hazelnuts, most of the cheddar and gruyere, milk, bacon, and the thyme. Stir together and pour into a baking dish.

Combine the parmesan, remaining gruyere and cheddar, and breadcrumbs in a separate bowl and drizzle with a teaspoon of olive oil. Sprinkle over the top of the parsnips along with the remaining hazelnuts. Dot the top with little pieces of the butter.

Bake at 400 degrees for 30-40 minutes, or until the top gets brown and crispy. Allow to cool for a few minutes before serving.

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Well, it’s been a challenging couple of weeks on the M&M front; first the hurricane and then my computer decided to die on me. Consequently, I feel like Thanksgiving has snuck up on me. I don’t think I will be making a full Thanksgiving meal this year, however I will do a Thanksgiving-inspired menu. I might include this Angel Hair with Butternut Squash and Sage as a side dish, because there really should a pasta to make it a holiday.

This Farinata would make a great gluten-free appetizer to snack on while the rest of the meal cooks. You can change the toppings to suit your mood, but I liked the olive and cheese combination.

Eggplant Caponata is always a good appetizer as well, and this version is a little Thanksgiving-inspired, with the use of cinnamon.

We usually make a vegetarian option which tends to be a Lasagna or some Stuffed Mushrooms. I always make extra though, because invariably the meat-eaters want them too.

Butternut Squash Soup flavored with apples and sage is a fantastic way to start the meal. I can’t get enough butternut squash in the fall.

Thanksgiving requires a mashed vegetable of some sort,  so I either go with these Mashed Sweet Potatoes with Crispy Prosciutto or some Parsnip Puree.

And of course, we can’t forget the cranberry sauce. I ALWAYS make this Brandied Cranberry Sauce so I have plenty leftover. Stay tuned for some Turkey Pot Pie!

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