Carrot Parsnip Leek Gratin Recipes

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
• Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
• Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
• Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
• Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
• In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
• Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
• In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
• Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
• Sprinkle with about 1/2 cup (or more) Parmesan cheese.
• Bake uncovered for about 50 minutes or until golden and bubbly.
• Delicious!

Steps:

• Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
• Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
• Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
• Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.

Steps:

• Heat oven to 375.
• Put 2 or 3 cups of cream in a pot and heat until it's hot.
• Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
• Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
• Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
• Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
• Let stand for a few minutes, then serve.

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.