Ingredients with Measurements:
- 2 lbs carrots, peeled and sliced into 1/4 inch rounds
- 2 lbs parsnips, peeled and sliced into 1/4 inch rounds
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for roasting
Special Equipment Needed:
- Large baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss the sliced carrots and parsnips with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a large baking sheet and roast for 30-35 minutes or until tender and lightly browned.
4. Reduce oven temperature to 375°F.
5. In a small saucepan, heat the heavy cream, Parmesan cheese, thyme, and garlic over medium heat until the cheese is melted and the mixture is smooth.
6. In a large baking dish, layer the roasted carrots and parsnips.
7. Pour the cream mixture over the vegetables, making sure to cover them evenly.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbly.
10. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Roasting temperature: 400°F
- Baking temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 22g
- Protein: 9g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add sliced onions or leeks to the roasted vegetables for extra flavor.
- Substitute carrots and parsnips with other root vegetables such as sweet potatoes, turnips, or rutabaga.
- Add a layer of sliced potatoes to the gratin for a heartier dish.
Tips and Tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Use a mandoline slicer for quick and even slicing.
- For a crispier top, broil the gratin for a few minutes after baking.
Storage Instructions:
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
Pairings:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Green salad with vinaigrette dressing
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed potatoes
Troubleshooting Advice:
- If the gratin is too dry, add a splash of milk or cream before baking.
- If the top is browning too quickly, cover the dish with foil and continue baking.
Food Safety Advice:
- Make sure to wash and peel the vegetables before slicing.
- Store leftover gratin in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a topping of cheese or breadcrumbs.
Flavor Profiles:
- The roasted carrots and parsnips add a sweet and earthy flavor to the dish, while the Parmesan cheese and thyme add a savory and herbaceous note.
Serving Suggestions:
- Serve the gratin as a side dish for a holiday meal or as a vegetarian main course.
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