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||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|
|2/3 cup||cream 15%||170 mL|
|2/3 cup||soy beverage, unsweetened, fortified||170 mL|
|190 g||Emmenthal cheese||2 1/4 cups|
|butter, unsalted, to grease the baking dish|
|ground pepper to taste [optional]|
Before you start
A mandolin will make slicing the vegetables easier.
- Preheat the oven to 175ºC/350ºF. Butter a baking dish.
- 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.
- Press the garlic, then put it in a small bowl. Pour in the cream and soy milk, add salt and pepper, then mix well. Grate the cheese then put in another bowl.
- 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.
- 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.
- 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
per 1 Serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||1 ¾||servings|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Iron, Vitamin B1, Vitamin C
- Good source of :
- Fibre, Magnesium, Niacin, Pantothenic Acid, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
- Excellent source of :
- Calcium, Folacin, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
- Free :
- Added Sugar
- Diet-related health claims :
|Meat and Alternatives||1 ½|