City Palate

The Harvest Issue - September October 2017

Parsnip Gouda Gratin
Sept/Oct 2011

From Wade Sirois, chef/owner Infuse Catering and Forage

Parsnips are vegetables that are so superior when they’re grown locally. Gert Lund (Lund’s Organic Vegetable Farm) says they are sweeter because of our cooler nights. So our weather is good for something after all!

3 lbs. parsnips (I like Lund’s)

1/2 medium onion, sliced

1 garlic clove, sliced

1/2 c. half and half cream

1 c. shredded Sylvan Star medium gouda, plus a bit more for the top

1/2 t. kosher salt (or to taste)

1/4 t. ground black pepper

Preheat the oven to 375°F. Peel the parsnips and slice them into 1/4-inch rounds. Toss the rounds with the remaining ingredients and pour them into a buttered casserole dish. Cover with a lid or with foil. Bake for 45 minutes, then remove the cover and bake an additional 20 minutes. Remove from the oven and turn on the broiler. Top the parsnips with the reserved gouda and place about 6 inches under the broiler. Broil until golden on the top, keeping a careful watch. Serves 6.



Vegetables and Salads