Ingredients with Measurements:
- 4 large parsnips, peeled and sliced
- 2 large apples, peeled and sliced
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pot of boiling water, cook the sliced parsnips for 5 minutes. Drain and set aside.
3. In a separate pan, melt the butter over medium heat. Add the sliced apples and cook for 3-4 minutes until they are slightly softened.
4. In a bowl, mix together the heavy cream, grated cheddar cheese, ground nutmeg, salt, and pepper.
5. In a baking dish, layer the parsnips and apples, alternating between the two.
6. Pour the cream mixture over the parsnips and apples, making sure to cover them evenly.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
9. Let the parsnip and apple bake cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 320
- Fat: 21g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or whole milk as a substitute.
- Cheddar cheese: You can use any type of grated cheese you prefer, such as Gouda or Parmesan.
Variations:
- Add chopped walnuts or pecans for a crunchy texture.
- Use sweet potatoes instead of parsnips for a sweeter flavor.
- Add a pinch of cinnamon for a warm, spicy flavor.
Tips and tricks:
- Make sure to slice the parsnips and apples thinly so they cook evenly.
- If the top of the bake is browning too quickly, cover it with foil again.
- You can make this dish ahead of time and reheat it in the oven before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the parsnip and apple bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the parsnip and apple bake in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with fresh parsley or thyme for a pop of color.
Pairings:
This dish pairs well with roasted chicken or pork chops.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the parsnips are still hard after boiling, cook them for an additional 1-2 minutes.
- If the cream mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Parsnips and apples have been used together in British cuisine for centuries, particularly in savory dishes like stews and bakes.
Flavor profiles:
This parsnip and apple bake is creamy, cheesy, and slightly sweet with a hint of nutmeg.
Serving suggestions:
Serve this dish as a side dish or a vegetarian main course.
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