Parsnip Caramelized Onion Gratin Recipes

Steps:

• Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
• Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
• Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
• Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
• Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.

Steps:

• Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
• In a skillet cook the onions in the oil until golden brown and caramelized.
• Use medium high heat but stir frequently apprx 10 minutes.
• Add prunes, thyme, salt & pepper, mix well and remove from heat.
• Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.

Steps:

• Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
• Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
• Bake, covered, for 30 minutes.
• Remove cover and bake for another 25 minutes or until vegetables are tender.
• Serve.

Steps:

• Preheat the oven to 350°F Generously butter a medium-size gratin dish.
• Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
• Add a layer of half the onions and then half the carrots.
• Dot with 2 tablespoons of the butter and season well with salt and pepper.
• Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
• Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
• Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
• Makes 6 to 8 servings.

Steps:

• Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
• Mix all ingredients together and place in a shallow tin.
• Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
• Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Steps:

• Preheat the oven to 425 degrees.
• In a roasting pan, combine the parsnips, onions, and rosemary. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetablesare deep amber.