Main - Parsnip and sweet potato gratin recipes

Author: Cheryl Martin  

Savory and a delicious blend of sweet potatoes and parsnips, mixed with Gruyère and Parmesan cheese and more! A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

Sweet potato and parsnip gratin

Sweet potato and parsnip gratin
Serve up this vegetarian sweet potato and parsnip gratin tonight.
Provided by: Emma Braz
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 5
Ingredients:
  • 660g orange sweet potato, peeled, thinly sliced
  • 350g parsnips, peeled, thinly sliced
  • 400g carrots, peeled, thinly sliced
  • 40g packet French onion soup mix
  • 300ml reduced-fat cream
Nutrition:
  • Calories: 94.73 calories
  • Fat: 16.6 grams fat
  • Saturated Fat: 11.8 grams saturated fat
  • Carbohydrate: 57.9 grams carbohydrates
  • Sugar: 16.7 grams sugar
  • Protein: 6.5 grams protein
  • Sodium: 976 milligrams sodium
How to cook:
  1. Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine soup mix and cream in a jug. Season with pepper. Pour over vegetables.
  2. Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until vegetables are tender. Serve.
Notes: Sweet potato and parsnip gratin, 660g orange sweet potato, peeled, thinly sliced · 350g parsnips, peeled, thinly sliced · 400g carrots, peeled, thinly sliced · 40g packet French onion soup mix.

How to make Sweet Potato and Parsnip Gratin

GET THE RECIPE: https://hipfoodiemom.com/2019/11/13/sweet-potato-parsnip-gratin-a
Duration: 3:11

Sweet Potato and Parsnip Gratin

Sweet Potato and Parsnip Gratin
Sweet Potato and Parsnip Gratin! Savory and a delicious blend of sweet potatoes and parsnips, mixed with Gruyère and Parmesan cheese and more!
Provided by: hipfoodiemom
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 1 lb. sweet potatoes (I recommend a combination of white and orange, peeled and thinly sliced using a mandolin slicer)
  • 1 lb. parsnips (peeled and thinly sliced using a mandolin slicer)
  • softened unsalted butter (for the baking dish)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground nutmeg (split)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • kosher salt
  • black pepper (freshly cracked)
  • 1 heaping cup Gruyère cheese (grated + more if desired)
  • 1/4 cup Parmesan cheese (grated + more if desired)
  • 2 to 3 fresh thyme sprigs (leaves only)
How to cook:
  1. Preheat your oven to 400 degrees. Using your mandolin slicer, thinly slice all of the peeled sweet potatoes and parsnips. Grease your 13” x 9” baking dish with the butter and sprinkle the minced garlic and 1 teaspoon ground nutmeg on the bottom of the dish.
  2. Stacking up a combination of the sweet potatoes and the parsnips up against each other, stack them into the baking dish, with the edges aligned vertically. Continue until all of the sweet potatoes and parsnips are in the baking dish and the baking dish is full. You can create any type of pattern here if desired. Have fun with it!
  3. In a small mixing bowl, whisk together the heavy cream, chicken stock, 1 teaspoon kosher salt and 1 teaspoon black pepper and remaining 1 teaspoon of nutmeg and pour evenly over the sweet potatoes and parsnips. Sprinkle the cheese over the top and season again with just a pinch of salt and pepper and fresh thyme leaves.
  4. Bake in the oven for 1 hour, or until sweet potatoes and parsnips are cooked through and tender and the cheese is nice and bubbly. Remove from the oven and enjoy!
Notes: [PDF] Parsnip and Sweet Potato Gratin, Parsnip and Sweet Potato Gratin. (Donna Hay). Serves 6. ¾ cup fresh breadcrumbs. 2 tbsp melted butter. 2 tsp chopped rosemary. 1/3 cup parmesan cheese.

Gratin of Sweet Potato, Parsnip & Gruyere Cheese

Gratin of Sweet Potato, Parsnip & Gruyere Cheese
Total time: 180 minutes
Cook time: 90 minutes
Prep time: 90 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1 Garlic head
  • 1 tablespoon Olive oil
  • 2-1/2 cups Whipping Cream
  • 2 teaspoons Rosemary, chopped
  • 2 teaspoons Thyme
  • 2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 2 pounds sweet potatoes, peeled, cut into 1/4" thick rounds
  • 1 pound parsnips, peeled and cut into 1/4" thick strips
  • 2 cups Gruyere cheese, shredded (can use Parmesan or Romano)
How to cook:
  1. Preparation
  2. Preheat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Spray generously.
  3. Cut 1/2" off the garlic head, so that all of the cloves are exposed. Drizzle with a little olive and place in a garlic baker. Roast the garlic in the oven for 25 minutes, or until the cloves are tender and golden brown. Remove the garlic head from the baker and squeeze all of the cloves out. Mash/chop the cloves on a cutting board with the back of your knife.
  4. In a medium size bowl, whisk together the cream, garlic, rosemary, thyme, salt and pepper to blend.
  5. Place half of the potatoes and parsnips in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes and parsnips. Pour cream mixture over potatoes and parsnips in dish. Sprinkle with remaining cheese. Cover gratin with foil that has been sprayed with cooking spray and bake 1 hour. Uncover and bake until top is golden brown and potatoes and parsnips are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
Notes: Sweet Potatoes and Parsnips Recipe, Ingredients · 4 medium sweet potatoes (about 2 pounds), peeled · 4 medium parsnips (about 2 pounds), peeled · 1 large sweet onion, cut into wedges · 1/4 cup olive

Sweet potato & parsnip bake

Sweet potato & parsnip bake
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Provided by: Good Food team
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 800g sweet potato , peeled and cut into chunks
  • 800g parsnip , peeled and cut into chunks
  • 200ml tub reduced-fat crème fraîche
  • 2 tbsp shredded sage
  • 4 tsp wholegrain mustard
  • butter , for greasing
  • 1 slice granary bread , finely chopped
  • 50g coarsely grated vegetarian-style parmesan
  • 3 tbsp pine nut
Nutrition:
  • Calories: 255 calories
  • Fat: 10 grams fat
  • Saturated Fat: 4 grams saturated fat
  • Carbohydrate: 38 grams carbohydrates
  • Sugar: 13 grams sugar
  • Fiber: 7 grams fiber
  • Protein: 7 grams protein
  • Sodium: 0.4 milligram of sodium
How to cook:
  1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
  2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Notes: Sweet potato and parsnip gratin, 700g sweet potato, peeled, thinly sliced · 1 large parsnip, peeled, thinly sliced · 1 small brown onion, thinly sliced · 1 tbsp fresh thyme leaves · 1/2 cup grated
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