Cheese-Topped Carrots and Parsnips

Cheese-Topped Carrots and Parsnips

Layers of carrots and parsnips, slowly baked in cream and cheese.

English settlers brought the parsnip to North America in the early 1600s but this creamy-white root has never become a favourite in this continent. And yet, it has many fine qualities: It has a pleasantly sweet flavour, especially after the first frost converts its starch to sugar; It can be prepared in several different ways; It is an excellent source of potassium and folic acid; And it is also inexpensive. I hope this recipe will make you appreciate its potential.

4 servings
Preparation 10 min
Cooking 1 h 30 min

Standing 10 min

390 calories per serving 
Cooking dish: about 2000 ml volume


4 carrots, sliced lengthwise into 3-4 mm thick slices   400 g
3 parsnips, sliced lengthwise into 3-4 mm thick slices   280 g
5 cloves garlic, pressed    
1 1/3 cup cream 15%   330 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
190 g Emmenthal cheese, or Gruyère   2 1/4 cups
  butter, unsalted, to grease the baking dish    
  aluminum foil    

Before you start

A mandolin will make slicing the vegetables easier.


  1. Preheat the oven to 175ºC/350ºF. Butter a baking dish.
  2. Prepare the vegetables: Peel the carrots and parsnips, then slice them lengthwise into 3-4 mm thick slices using a mandolin. If you cannot cook the parsnips soon after slicing, put the slices in a bowl of water with some lemon juice to avoid discoloration.
  3. Press the garlic, then put it in a small bowl. Pour in the cream, add salt and pepper, then mix well. Grate the cheese then put in another bowl.
  4. Cover the bottom of the prepared baking dish with a first layer of carrots. Pour a few tablespoons of the cream mixture over the carrots, then cover with grated cheese. Repeat the operation with a parsnip layer and so on, finishing with grated cheese on top. The dish can be filled to the very top, since the layers will be compacted during cooking.
  5. Cover the dish with aluminum foil, then put it in the middle of the oven. Bake for 1 h ½ to 2 h, depending on the quantity of the vegetables and the size of the dish. Take out the cover during the last 15 min to allow for a nice crust.
  6. Let the gratin stand 10 min before cutting and serving it.


This dish can be made a few days ahead and reheated before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (280g)


% DV*

* DV = Daily Value




25 g

39 %

Saturated 16 g
+ Trans 0 g

78 %


80 mg


190 mg

8 %


26 g

9 %


4 g

17 %


8 g


17 g

Vitamin A

130 %

Vitamin C

30 %


45 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar
Low :
Source of :
Copper, Iron, Vitamin B1, Vitamin C
Good source of :
Fibre, Magnesium, Niacin, Pantothenic Acid, Selenium, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
Excellent source of :
Calcium, Folacin, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin K, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Cheese | Vegetables | First courses/Appetizers | Main courses/Entrées | Side dishes | Bone-healthy | Diabetes-friendly | Halal | High Calcium | High Fibre | High Vitamin D | Kosher | Low Sodium | Vegetarian | Bake

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