Parsnip Hazelnut Gratin
Ingredients
Filling
- 4 parsnips
- 1½ cups heavy cream
- 1½ cups vegetable stock
- 1 teaspoon salt
- 1 cup shredded Parmesan
Topping
- ¼ cup fine bread crumbs
- 1/8 cup hazelnuts, chopped
- 2 sprigs of thyme
- 2 tablespoons butter
- ½ teaspoon salt
Instructions
- Peel the parsnips and thinly slice them into rounds. Blend the cream, stock and salt. Layer the parsnips, Parmesan and liquid (finishing with the Parmesan) in the ramekins.
- Melt butter and add all of the topping ingredients, and gently stir until toasted. Remove thyme sprigs. Top parsnip mixture in ramekins with topping.
- Cover with foil and bake at 350° F for 20 minutes. Remove foil and continue to bake for 7–10 more minutes.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
