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
Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr
Nutrition
Calories
377
Total Fat
19
Polyunsaturated Fat
8
Cholesterol
0
Sodium
320
Carbohydrates
54
Dietary Fiber
15
Protein
6
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
- 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.
- 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.)
- 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.)
- 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).
- 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.