Parsnip Gratin With Turmeric and Cumin

Name: Parsnip Gratin With Turmeric and Cumin
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 3 pounds parsnips; Salt and pepper; 2 tablespoons butter, for greasing dish; 2 cups heavy cream; ½ teaspoon turmeric; ½ teaspoon toasted and ground cumin; Pinch of cayenne; 4 ounces feta cheese, crumbled

By David Tanis

Total Time: 1 hour
Rating: 4(297)
Comments: Read comments

Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.

Featured in: Parsnips Take Center Stage

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Ingredients

Yield:4 to 6 servings

3pounds parsnips
Salt and pepper
2tablespoons butter, for greasing dish
2cups heavy cream
½ teaspoon turmeric
½ teaspoon toasted and ground cumin
Pinch of cayenne
4ounces feta cheese, crumbled

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
Step 2
Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
Step 3
Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
Step 4
Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

Ratings

4 out of 5

297 user ratings

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Comments

Sarah7 years ago

Egads! I appreciate parsnips with feta and cumin (this I've done before, plus oregano), but 2c cream for 4 servings? Parsnips roast wonderfully minus the cream, if you wanted to simply toss the parsnips and other ingredients, skip the cream entirely, and bake. Healthier and, from my perspective, much tastier.

Jordan7 years ago

I wouldn't say we eat parsnips often, but we do eat them. I even put them into my chicken soup along with carrots, onions, and celery--they impart a really nice parsnippy sweetness. I use them in stir fries, roast them with carrots and sweet potatoes, and in other dishes.

I've never considered removing the core. I've never found them to be hard or inedible. Not sure this is a necessary (and labor-intensive) step.

Jordan7 years ago

Meant to note that, not trying to be a naysayer; I try to avoid the larger parsnips.

Sabine4 months ago

Not sure why there are so many negative comments. This was absolutely delicious. The only thing I adjusted was cooking the parsnip a little longer than 2min. This is a really flavourful and we'll seasoned dish!

Now I like parsnips!2 years ago

I could never figure out how to cook parsnips in a way that I would like, this is it!

Sheila Pulver3 years ago

I used 1 cup of half and half and added a handful of half-boiled pasta to make it a full supper, but otherwise kept the same spices and feta. Perfect combo of sweet heat for a cold, drizzly night.

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