Creamy goodness without any dairy (though you can substitute half-and-half for the coconut milk if you prefer). A great do-ahead side dish, this gratin combines parsnips’ sweet nuttiness with more traditional potatoes and carrots. Parsnips are an unsung hero of the winter pantry or root cellar; becoming sweeter after fall’s first frosts, they come into their own in dishes like this.
Recipe Ingredient Details:
1 pound parsnips (about 5 medium)
1 pound russet potatoes (about 2 medium)
1/2 pound carrots ((about 2 medium))
1 medium onion, chopped
2 large cloves garlic, minced or pressed
1 tablespoon olive oil
1 teaspoon salt, divided
1 cup low-sodium chicken broth
1 cup light or regular coconut milk
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper, or to taste
1/4 cup chopped fresh parsley
Preheat oven to 400˚. Peel parsnips, potatoes, and carrots; cut into 1/8-inch slices. Toss in a large bowl.
In a medium sauté pan, sauté onion and garlic in oil over medium heat until fragrant, 3 minutes. Add to vegetables with 1/2 teaspoon salt and toss well. Spread evenly in a 9x13-inch baking dish.
In the same sauté pan, heat broth and coconut milk until barely simmering. Whisk in curry powder, cumin, remaining 1/2 teaspoon salt, and pepper. Pour over vegetables.
Cover tightly with foil and bake for 50 minutes, until all vegetables are fork-tender. (Dish may be made ahead up to this point; then cool completely, cover loosely, and refrigerate. To reheat, cover and bake at 400˚ until hot, about 30 minutes.)
Before serving, broil 2–4 minutes until top is golden. Sprinkle with parsley.
Recipe Additional Notes:
PER SERVING: 150 cal, 4g fat (2g mono, 0g poly, 2g sat), 0mg chol, 3g protein, 25g carb, 5g fiber, 331mg sodium
Wed, 2012-10-24 13:01