Parsnips are a nutritious, uniquely delicious root vegetable, which we should all be enjoying on a much more regular basis, but I think I know the reason why we don’t. The problem with parsnips is that they taste too much like parsnips.
The earthy taste and licorice nose is almost too much when served in their pure form, but when mixed and mellowed in something like this classic potato gratin, you get a much more user-friendly way to enjoy this cheap and easy to find root. Of course, I’m sure the low-carb folks would argue, but that’s only because they’re irritable from the no carbs.
By the way, you can also use this same exact technique for other subterranean treats like turnips, rutabagas, and celery root. As I said in the video, while this makes a fine side dish to almost anything, it’s also a stellar brunch potato for those occasions when hash browns just don’t seem cool enough. For that, and many other reasons, I really hope you give this a try soon. Enjoy!
Ingredients for 6 portions Potato Parsnip Gratin:
2 cloves garlic, minced
1 tbsp melted butter
3 Yukon gold potatoes (about 1 1/2 pounds total)
2 smaller parsnips (about 12 ounces total)
6 ounces (about 3/4 cup) crème fraiche, divided or heavy cream and a tsp of white vinegar)
2 ounces Parmigiano-Reggiano, finely grated
375 F. for 45-60 minutes
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