Parsnips and potatoes are a wonderful taste combination. I often also add them to mashed potatoes for an extra bit of flavor. This lighter yet still very flavorful version of a traditional gratin is a perfect side for many meat and fish dishes. It also works well as a vegetarian main course all by itself with a salad or steamed greens.
Parsnip, carrot and potato gratin (serves 4 as a side dish)
2 parsnips, peeled, thinly sliced
2 carrots, thinly sliced
2 potatoes, thinly sliced
1 cup (250 ml) vegetable stock
1/3 cup (100 ml) cream
2 eggs
a pinch of nutmeg
sea salt and cracked black pepper
Preheat the oven to 400 degrees. Mix the parsnips, carrots and potatoes and place them in an ovenproof dish. Combine the eggs, stock and cream and season to taste with salt, pepper and nutmeg. Bake for about 50 minutes or until the vegetables are tender and the egg mix has set.
