Creamy Parsnip Gratin
Parsnip Gratin is a delicious and healthy alternative to the traditional “potatoes au gratin.” Tender parsnips (often referred to as “white carrots”) are baked in a creamy Gruyère cheese sauce with a hint of leeks and sage, then topped with a crispy golden bread crumb topping!
If you’ve walked by this “white carrot” at the grocery store, but never really considered it, this recipe will change your mind. The rich, savory flavor of this winter root vegetable pairs beautifully with just about anything-beef, turkey, chicken, pork or fish.
I try to sneak this low carb vegetable casserole in at Thanksgiving or Christmas dinner because we have enough carbs already from the cornbread dressing, candied sweet potatoes and mashed potatoes.
Why this recipe works
This easy parsnip recipe uses simple ingredients and is a great way to get a healthy vegetable side dish on the table. It’s also loaded with nutrients and vitamins, is relatively inexpensive, so it’s perfect for a crowd!
- Baked root vegetables (think carrots, rutabagas, turnips) take on a delicious flavor from the release of their natural sugars
- Even naysayers of vegetables like this dish – that’s probably due to the Gruyère cheese and cream, but the leeks and sage add a nice flair to the dish. Some recipes call for onions, but I used a milder form of onion, the leek, which gives just a hint of onion flavor.
- The natural sweetness of the parsnip makes it a perfect side dish for beef tenderloin or prime rib.
- The texture is firmer than potatoes, so it’s best to slice the gratin when serving, as opposed to using a serving spoon.
- Great low carb alternative to a potato
Here’s what you’ll need
The ingredients for parsnip gratin are pretty simple: parsnips, Gruyere cheese, leeks, heavy cream, butter, ground sage, salt and pepper – I use white pepper, which is a tad bit stronger than black pepper, but you can use either!
Don’t forget the breadcrumbs for that crunchy topping! You can use fresh herbs if you prefer, but a smidgen of ground sage works for this easy side.
How to make Parsnip Gratin – Prep
- Peel the parsnips with a potato peeler; rinse, cut parsnips into thin sliced rounds.
- Cut the leek bulb (the root area) and tough green leaves off the leek; separate leeks and rinse thoroughly
- Note: you’re only going to use the middle part of the leek; throw away the root end and the end of the tough green leaves
Assemble the gratin
This creamy and savory parsnip casserole is great for groups!
- Butter the baking dish and preheat oven to 375ºF degrees
- Place a single layer of the smaller parsnips in the pan; add 1/3 of the leeks, 1/3 of the Gruyère cheese, 1/3 of the cream; lightly season with 1/3 of salt, white pepper and sage
- Repeat process, using the small pieces of the parsnips first; reserve the bigger pieces for the top
- Cover with foil and bake until parsnips are fork tender
- Remove from oven; remove foil; set oven to broil; add the crispy bread topping, place dish under broiler until topping is toasty, golden brown
- Let sit a few minutes before serving
Recipe tips
- The best way to peel a parsnip is with a sharp potato peeler
- Use a super sharp knife or a mandolin to slice the parsnips; cut about 1/4″ inch
- Cut the smaller pieces (the skinny part of the parsnip) into 1/2″ – 1/4″ inch pieces – just make sure they’re about the same size so they’ll cook evenly
- Use the smaller pieces on the first two layers; use the nice big round pieces on the top for a pretty gratin
- Cook time will depend upon your oven and how thick you slice the vegetables; allow at least 45 minutes baking time
- The center or core of the parsnip is rather tough, so be sure to check the center of a slice of parsnip when determining doneness
For best results, allow it to cool a bit before serving, then slice the gratin into square servings versus using a serving spoon (sliced pieces look better)
Yield
This recipe makes about 4 cups of parsnip gratin. Keep in mind that, as a side dish, it is highly unlikely anyone would eat a cup of this, so it’s safe to say you’ll easily get 8 1/2-cup servings out of this recipe.
The yield will also depend upon the size of baking dish you use. If you use a 9 x 13, the parsnip gratin will be thin and you might get 12 1/4-cup servings. If you use a taller, square baking dish, you’ll have a taller gratin with fewer servings.
What’s a parsnip?
A parsnip is a winter root vegetable that is in the carrot family – technically the “Apiaceae” family which hosts a number of flowering plants like dill, coriander, celery and cumin.
The parsnip is not related to other white vegetables, namely turnips and rutabagas. These white vegetables belong to a completely different family.
What do parsnips taste like?
The flavor of a parsnip is hard to describe. It’s not as sweet as a carrot, but more earthy flavor, like a potato or rutabaga, but it also has a nutty flavor to it. The flavor profile also varies depending upon how you cook parsnips.
Parsnips do not taste like turnips, which tend to have a bitter flavor.
What’s a gratin?
A gratin, or a dish labeled “au gratin” is a baked or broiled dish that is topped with a crispy topping of either breadcrumbs or cheese, or both. Gratins are typically cooked in a thin casserole dish.
You’re probably most familiar with “potatoes au gratin” where thin slices of uncooked potato are layered with cream and cheese, baked, then topped off with a layer of broiled breadcrumbs and/or cheese.
This Parsnip gratin is of similar structure but with a healthy dose of fiber and complex carbohydrates!
How to select parsnips
Parsnip season is predominantly winter months, however these white winter vegetables start showing up at the grocery store around September or October. Choose the ones that are firm and free of spots with only a few “hairy” strands on them. If the tops are attached (which usually they aren’t), make sure their nice and green.
Parsnip nutrition
Parsnips are high in fiber, potassium, Vitamin C and complex carbs! Complex carbs are “the good carbs” – they’re the ones that give you energy and keep you feeling full longer!
Naturally low-fat and low-cholesterol, parsnips are an excellent alternative to potatoes, rice and pasta and good if you’re following a diet with dietary restrictions.
How to store parsnips
Store unwashed parsnips loose, in the refrigerator vegetable bin, just as you would carrots. They should keep for up to 3 weeks, however, if you notice them getting soggy or limp- toss ’em.
How to cut and clean leeks
At first glance, this may seem silly to address, however, leeks are notorious for harboring dirt in the crevices of their tough green leaves. You want to make sure you rinse them thoroughly two, if not three time!
- You’ll need one cup of finely chopped leeks for this recipe. Take a large leek and cut off about 1/4″ inch of the bulb and most of the green leaves. You’re only gonna use the middle part of the leek.
- Separate each of the leaves and rinse them in a colander really well. Leeks have a tendency to be gritty, so after you rinse them, put them in a large bowl of water and swish ’em around.
- Use a slotted spoon to remove them; pat dry with paper towel and slice into fine pieces.
- If you buy leeks in advance, store them unwashed and loose in the refrigerator vegetable bin until ready to use.
Make ahead and storage
Make parsnip gratin ahead of time; just assemble everything, cover with plastic wrap or aluminum foil and refrigerate for up to 3 days – cooked or uncooked. When ready to serve, place foil covered dish in 375ºF oven and bake until parsnips are fork tender or heated throughout.
When done, remove from the oven, add the butter/breadcrumb mixture to the top (optional), return to oven under the broiler for 2-3 minutes.
Serving suggestions
These white winter root vegetables are ideal as a potato substitute. Serve as a side dish with beef tenderloin, or with roasted chicken, baked ham or pot roast! I usually add this savory dish to my Thanksgiving menu in addition to green bean casserole and maple pecan carrot souffle!
Add cubed raw parsnips to soups and stews for additional nutrition, flavor and texture.
Variations
Parsnips pair well with savory herbs like sage, thyme and rosemary. They also pair well with a sweet factor like maple syrup, honey or agave nectar.
You can also serve mashed parsnips, just like you’d serve mashed rutabagas. Just boil them then mash them with some butter, a touch of sage, salt and pepper and you’re done!
Gratin is a delicious and healthy alternative to the traditional “potatoes au gratin.” Tender parsnips nestled in a creamy Gruyère cheese sauce with a hint of leeks and sage, then topped with a crispy topping! The rich, savory flavor of this winter root vegetable pairs beautifully with just about anything-beef, turkey, chicken, pork or fish.
If you’re looking for a creamy winter side dish, this parsnip gratin with Gruyère, leeks and sage is a delicious complement to any entree! It pairs beautifully with turkey, ham and beef!
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- Homemade Cream Style Corn
- Pan Roasted Corn
- Candied Sweet Potatoes
- How to Season and Cook Southern Greens
- How to Season and Cook Purple Hull and Black Eyed Peas
- Cheesy Cauliflower
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Parsnip Gratin
Equipment
- Sharp knife or mandolin
Ingredients
- 3 pounds parsnips ,peeled and sliced to ¼"-inch thickness
- 1 cup chopped leeks ,(about 1 large leek)
- 12 ounces Gruyère cheese, shredded , or Swiss cheese
- ½ cup heavy cream (divided into thirds for each layer)
- 1 tablespoon butter , to grease baking dish
- 1½ teaspoons ground sage (divided into thirds for each layer)
- 1 teaspoon salt (add ⅓ teaspoon to each layer)
- 1 teaspoon white pepper (add ⅓ teaspoon to each layer)
- ½ cup breadcrumbs (optional) , for crispy topping
- 2 tablespoons butter (optional) , for crispy topping
Instructions
- Preheat oven to 375ºF
- Butter baking dish; set aside1 tablespoon butter
- Peel parsnips; rinse and slice into ¼"-inch slices3 pounds parsnips
- Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes)
- Sprinkle ⅓ of the leeks over the parsnips1 cup chopped leeks
- Sprinkle ⅓ of the cheese over the leeks12 ounces Gruyère cheese, shredded
- Season with ⅓ of each of the following: salt, white pepper and sage1 teaspoon salt, 1 teaspoon white pepper, 1½ teaspoons ground sage
- Drizzle ⅓ of the heavy cream over the parsnips½ cup heavy cream
- Repeat process two more times, ending up with cheese on the top
- Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
- If you want to add a crispy breadcrumb topping do so now. Melt butter and combine with breadcrumbs; sprinkle over parsnips; if you don't want to add breadcrumbs, go to the next step2 tablespoons butter (optional), ½ cup breadcrumbs (optional)
- Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
- Let dish rest for 5 minutes before serving
