Winter won't give up so neither will I. This is a nice cold weather root veggie creamy crusty dish that warms you up from the inside. A "gratin" is anything with a nicely browned top. You can use cheese, cream, eggs or even the natural sugars in whatever you are gratining to achieve the golden brown crust. Not really sure if gratining is a word. I'll check Words with Friends on my iPhone. That Scrabble ripoff accepts almost anything.
I did't do a very good job of hitting my 100/0 goal. I reduced the white wine on the Boil Plate. It only took a minute I swear. I also used the Boil Plate to bring the water to a boil to cook the parsnips. I like to start the vegetables in cold water so no preheating the water in the oven. Some times I gotta do what I gotta do.
Let's see how this went down in the Aga Kitchen
Gather up these tools as well as the usual cutting boards, knives and peelers you use everyday
- A 3 qt or bigger pot to cook the parsnips
- a 1 qt or bigger pan to simmer the cream
- a nice baking dish approx. 8"x 8"
- a steel bowl to toss the parsnips and cream together
- rubber spatula and fine mesh strainer
Gather up these ingredients
- 1 lb parsnips about 2 1/2 cups
- 1/2 small onion cut into juilliene strips
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 cup white wine
- a few sprigs of fresh herbs
- 2 cloves garlic smashed
- a little chopped parsley
- about an ounce of good hard cheese grated fine, I used pecorino romano
- salt & white pepper
In the 1 qt pan heat up the garlic and white wine until reduced by half. Add the cream, mustard and herbs, mix well and into the Simmer Oven.
Peel the parsnips and cut into uniform shapes. Into the 3 qt pan, cover by an inch with salted water and bring to a boil on the Boil Plate. Strain off boiling water and into the Baking Oven for approx 10 minutes. This will depend on how big you cut the parsnips. Use best judgment.
Strain cooked parsnips and into the steel bowl. Strain the cream mixture over the parsnips. Sprinkle in a little parsley. Toss everything together, taste to see if you need a little salt and white pepper. Put everything into baking dish*
Sprinkle cheese over top and into Roasting Oven with rack on top rungs. Bake about 25 minutes until golden brown. Leave it in a little longer than you think you should.
* you can also add some scallops or shrimp at this point for a lovely seafood gratin. I know, don't mix cheese and seafood according to some judge on Chopped but he is the same guy who won't eat raw onions. Sounds a little to fussy to be a judge in a culinary event
pork & beans you can believe in