Edible Monterey Bay

Parsnip Hazelnut Gratin 


Parsnip Hazelnut Gratin 

Servings: 4 ramekins
Author: Courtesy Kendra Baker, co-founder, Assembly Restaurant in Santa Cruz



  • 4 parsnips
  • cups heavy cream
  • cups vegetable stock
  • 1 teaspoon salt
  • 1 cup shredded Parmesan


  • ¼ cup fine bread crumbs
  • 1/8 cup hazelnuts, chopped
  • 2 sprigs of thyme
  • 2 tablespoons butter
  • ½ teaspoon salt


  • 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.