Parsnip Gratin with Cajun-Spiced Walnut Crumb Topping

DESCRIPTION

Parsnips are out there, just waiting for you to discover them. Here is a good way to do that.

Total Time
1 Hr
Serves
8
Meal
Dinner
Course
Side

Total Time

Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr

Nutrition

Calories
377 cal
Total Fat
19 g
Polyunsaturated Fat
8 g
Cholesterol
0 mg
Sodium
320 mg
Carbohydrates
54 g
Dietary Fiber
15 g
Protein
6 g

Ingredients

  • 5 pounds parsnips (about 10 medium ones, approximately 8 inches long, 2-inch diameter)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • Black pepper, freshly ground
  • 1 recipe Cajun-Spiced Walnut “Crumb” Topping

Preparation

  1. Put up a large saucepan of water to boil. Lightly coat a medium-sized gratin pan with nonstick spray, and preheat the oven to 350°F.
  2. Peel the parsnips, and trim and discard the ends. Chop the parsnips into 2 to 3 inch pieces. (Core the parsnips if they are huge.)
  3. When the water boils, add the cut parsnips, and cook them for about 10 minutes, or until very soft. Use a mesh scooper or a slotted spoon to remove them from the water (shaking out the excess) and transfer them to the work bowl of a food processor. (Remove the saucepan of water from the heat, but do not dump it out yet.)
  4. Add the olive oil, vinegar, and salt to the parsnips, and process until very smooth. If they seem a bit dry, add a little of their cooking water. Season to taste with black pepper (correcting the salt and vinegar along the way, if you so choose).
  5. Transfer to the prepared pan, and create a generous top layer of the walnut “crumbs.” Bake in the center of the preheated oven for 20 to 30 minutes, or until heated through and aromatic. Serve hot or warm.