Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Parsnips are an important part of the larder at chef-farmer Eric Skokan's Black Cat Organic Farm in Colorado. Their nutty, earthy flavor adds extra depth to this gratin.

EatingWell Magazine, December 2021


Credit: Eric Wolfinger

Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Melt butter in a large saucepan over medium heat. Add shallots and cook until tender and lightly browned, about 5 minutes. Add garlic, mustard, nutmeg, pepper and salt and cook until fragrant, about 1 minute. Add potatoes, parsnips, broth and half-and-half and bring to a boil. Adjust heat to maintain a simmer and cook until thickened, about 5 minutes.

  • Spread the mixture evenly in the prepared baking dish. Press down on the vegetables to submerge them in the sauce. Cover with foil.

  • Bake until a knife inserted in the center meets no resistance, about 35 minutes. Increase oven temperature to 425°. Uncover and bake until the top is golden and bubbling, about 15 minutes more. Let stand for 15 minutes before serving.

Nutrition Facts

generous 1 cup
257 calories; fat 5g; cholesterol 14mg; sodium 353mg; carbohydrates 47g; dietary fiber 6g; protein 7g; sugars 7g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 157IU; vitamin b6 1mg; potassium 1037mg.