Using up fall root vegetables becomes more challenging by the week. How many interesting and hopefully recipes use turnips and parsnips? A rhetorical question for sure, but hopefully with an answer of "at least one more". Several websites had turnip/parsnip gratin recipes and we added potato plus more a smokey component with paprika. Served with keilbasa grilled on the Big Green Egg (with more smoke), it seemed like a promising combination.
Ingredients
2ozParsnips (peeled and thinly sliced)
2ozTurnips (peeled and thinly sliced)
1smallRusset Potato (peeled and thinly sliced)
3TblsAP Flour
1tspKosher Salt
1/2tspSmokey Paprika
1/2tspBlack Pepper (ground)
1/4tspGarlic Powder
1/4tspOnion Powder
3/4CupShredded Cheese
1 1/2TblsButter (cut into small cubes)
5ozMilk (warmed)
2ozTurnips (peeled and thinly sliced)
1smallRusset Potato (peeled and thinly sliced)
3TblsAP Flour
1tspKosher Salt
1/2tspSmokey Paprika
1/2tspBlack Pepper (ground)
1/4tspGarlic Powder
1/4tspOnion Powder
3/4CupShredded Cheese
1 1/2TblsButter (cut into small cubes)
5ozMilk (warmed)
Preparation
- Preheat oven to 375F.
- Butter the baking dish and set aside. (We used a rectangular 4x7 casserole dish).
- Thinly slice parsnips, turnips and potatos (using a small mandolin works well).
- Combine flour, salt, paprika, pepper, garlic powder and onion powder into a bowl.
- Layer 1/4 of the vegetables in the baking disk and sprinkle with 1/3 of the flour mixture and 1/4 of the cheese. Repeat two more times and top with the remaining vegetable and cheese.
- Sprinkle butter cubes over baking dish and pour warmed milk over top.
- Bake approximately 45 minutes. Cheese should be browned and vegetable easily pierced by a fork.
- Let rest/cool for 10 minutes prior to serving.
Credits
Based on this recipe from the Noble Pig website.