Parsnip and Kale Gratin

I use a classic rich combination of cream, butter, and garlic to draw out the seductive qualities of soft parsnips and...
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Parsnip and Kale Gratin

Maura McEvoy

I use a classic rich combination of cream, butter, and garlic to draw out the seductive qualities of soft parsnips and kale. Together, they make a decadent, delicious dish.

V is for Vegetables recipe courtesy Little, Brown and Company Copyright© 2015 by Michael Anthony and Dorothy Kalins Ink., LLC Photographs © Maura McEvoy 

6
Servings
395
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 Cup shallots, minced
  • 2 Cups heavy cream
  • Pinch grated nutmeg
  • Salt and pepper, to taste
  • 1 1/4 Pound parsnips, peeled and very thinly sliced
  • 1 Cup grated Parmigiano-Reggiano

Directions

Preheat the oven to 350 degrees F. Butter a medium baking dish with a tablespoon of the butter, then scatter half of the garlic on the bottom and set aside.

Heat the remaining tablespoon butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Add the cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.

Arrange half the parsnips in the gratin dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream. Layer the remaining parsnips, cheese, and cream mixture, then add the kale on the top layer, nestling it in between the slices of parsnip.

Put the dish on a baking sheet (to catch any drips) and bake until the parsnips are tender and the gratin is bubbling and beautifully browned on top, about an hour.

Nutritional Facts

Total Fat
16g
23%
Sugar
9g
10%
Saturated Fat
7g
29%
Cholesterol
41mg
14%
Carbohydrate, by difference
57g
44%
Protein
8g
17%
Vitamin A, RAE
151µg
22%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
144mg
14%
Choline, total
21mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
49µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
149mg
21%
Selenium, Se
12µg
22%
Sodium, Na
322mg
21%
Vitamin D (D2 + D3)
1µg
7%
Water
125g
5%
Zinc, Zn
1mg
13%

Parsnip Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Parsnip Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.