Potato, Parsnip and Carrot Au Gratin
Recipes
Michael Pinkston shows off a variety of root vegetables in his vegan and vegetarian options. In this au gratin, a recipe that can easily be whipped up on a weeknight, Pinkston combines ingredients readily found in pantries and refrigerators. As the ingredients slowly meld in the oven they create a delightfully flavorful dish. “The herbs stand out, and the creaminess is in there,” he says. “There’s the sweetness of the parsnips, and the potato helps the whole mix stay together. And the carrots — if you use really nice, locally grown carrots — they offer this wonderful softness and color so the dish ends up being this beautiful mix of cream and orange.”
Potato, Parsnip and Carrot Au Gratin | Makes 6 servings
Recipe courtesy of Phoebe’s Healthier Options
INGREDIENTS
2 large Yukon Gold potatoes
4 parsnips
4 carrots
2 cloves garlic, minced
2 shallots, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Pinch ground cayenne pepper
Pinch ground nutmeg
1/2 cup Parmesan-Reggiano cheese, grated
DIRECTIONS
Fill a large pot with water and bring to a boil. Thinly slice potatoes, parsnips and carrots, then add to pot. Cook for 5 minutes, remove from heat, drain and pat dry. Arrange in a 13-by-9-inch baking dish, evenly distributing vegetables. In a medium-size saute pan, melt butter. Add garlic and shallots and saute over medium-low heat for 2 minutes, being careful not to burn. Add flour, whisking constantly for one minute. Add broth and heavy cream and whisk until combined. Season with thyme, cayenne and nutmeg. Pour over potatoes in baking dish. Sprinkle 1/4 cup of cheese over top. Cover with foil and bake at 375 F for 40 minutes. Remove foil and bake another 30 minutes until golden brown. Remove from oven, sprinkle remaining cheese over top and let rest for 10 minutes.
Potato, Parsnip and Carrot Au Gratin | Makes 6 servings
Recipe courtesy of Phoebe’s Healthier Options
INGREDIENTS
2 large Yukon Gold potatoes
4 parsnips
4 carrots
2 cloves garlic, minced
2 shallots, minced
2 tablespoons butter
1 tablespoon flour
1/2 cup vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Pinch ground cayenne pepper
Pinch ground nutmeg
1/2 cup Parmesan-Reggiano cheese, grated
DIRECTIONS
Fill a large pot with water and bring to a boil. Thinly slice potatoes, parsnips and carrots, then add to pot. Cook for 5 minutes, remove from heat, drain and pat dry. Arrange in a 13-by-9-inch baking dish, evenly distributing vegetables. In a medium-size saute pan, melt butter. Add garlic and shallots and saute over medium-low heat for 2 minutes, being careful not to burn. Add flour, whisking constantly for one minute. Add broth and heavy cream and whisk until combined. Season with thyme, cayenne and nutmeg. Pour over potatoes in baking dish. Sprinkle 1/4 cup of cheese over top. Cover with foil and bake at 375 F for 40 minutes. Remove foil and bake another 30 minutes until golden brown. Remove from oven, sprinkle remaining cheese over top and let rest for 10 minutes.