Parsnip, gruyere and thyme gratin

Happy New Year! May you have the best of years! Looking back at 2016, I can’t but be content; I not only opened my own business and created my brand while launching a splashing new website but I was extremely lucky to be able to cook for friends and family and share amazing moments. I also had the incredible opportunity to travel tonzzz. I wonder where i will go to this year? It was so enriching to meet all these beautiful people and try different foods.

The “Year of YES” was AB FAB! Let’s hope the “Year of Shine + Share” will be just as spectacular.

Today it’s cold and rainy outside on my last day off so I need some comfort food and the remote control. Until spring appears I have a great desire to hibernate and cocoon at home on the couch with some great seasonal food such as parsnip.

So here is a totally veggie easy-peasy parsnip gratin:

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parsnip-thyme

parsnip-gratin

Need:

3 parsnips, peeled and sliced thinly with mandolin

50cl cream, i used light cooking cream

300gr gruyere cheese, grated

fresh thyme

1 tblesp flour

1 tblespn nutmeg

olive oil, salt and pepper

Go:

  1. Splash some olive oil in your baking dish.
  2. Lay a layer of parsnip slices slightly overlapping, sprinkle some cheese and thyme leaves. Repeat layers, reserving some large even parsnip slices for the last layer.
  3. Heat the cream with flour, cook out the flour and season with nutmeg, salt and pepper and some more thyme. Pour the mixture over the layered parsnips, juggle the dish a little to make sure it gets into all the layers.
  4. Add the last of the cheese and some thyme twigs. Sprinkle some more nutmeg. Cover with aluminum foil and bake in pre heated oven at 200C for 50 minutes. Depending on number of layers you did, it may require to cook a little longer. Remove foil and bake another 15 minutes to get that crispy crust. Let the dish sit at room temperature for 15 minutes before serving so it sets and thickens.

in pictures: LeCreuset dish and  ZaraHome plate

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