Parsnip gratin with comté and thyme
But today it was different because I already had an idea in advance! div>
The other day, when I was browsing Foodgawker, I stumbled across a deliciously delicious parsnip gratin and wanted to imitate it at the next opportunity. So far, I only ate parsnips in soups and now I wanted to prepare them as a gratin. I thought that the combination with purple carrots would certainly taste great.
Unfortunately, my market did not quite play along: everyone has parsley roots, no parsnips. When I spotted purple carrots at a stall, there was apparently a small communication problem between the nice Turkish seller and me. Or maybe it was his first day - when I got home, I did not buy any purple carrots but a bunch of red radish ...
And finally, I discovered the parsnips in my organic shop and so at least I was able to relax to the original recipe of a gratin "pure".
Parsnips have a very special taste, which is slightly sweet and nutty. This is not for everyone and especially if you have never or never tasted parsnips before, you should start with gratin with half potatoes and half parsnips to get the taste out of it.
I've enhanced the sweet taste by adding sweet French onions to the gratin. The variety even has its own Wikipedia entry and tastes wonderfully mild.
I'm not a big fan of very spicy cheeses such as Gruyère or mountain cheese, so I have opted for a milder, fine spicy Comté, which is very good with the parsnips and onions fits. Thyme completes the whole thing and always goes very well with parsnips anyway.
Here is the recipe:
parsnip gratin with comté and thyme
for 4 servings as a side dish
about 750 g parsnips
1 medium sweet onion or normal onion
about 75 g Comté or other cheese to taste
some sprigs of fresh thyme
200 ml cream
2 garlic cloves, peeled
sea salt, freshly ground pepper, fresh grated nutmeg
butter for the mold
Preheat the oven to 175 ° C.Spread the remaining large parsnip slices on the casserole.
Pour the cream into a small saucepan and press in the two cloves of garlic.
Season generously with salt, pepper and nutmeg. Bring to a boil with stirring, then pour evenly over the parsnips.
Finally, sprinkle the remaining thyme leaves and twigs and the remaining cheese over it.
Cover the casserole dish well with aluminum foil and the gratin on the middle tray for about 45-50 Bake for a few minutes.
Then remove the aluminum foil and bake the gratin for another 15-20 minutes until the cheese is golden brown and crispy.
With the oven off and the oven door open, let stand for another 15 minutes to allow the gratin to settle , then serve.