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Small parsnip gratin (2 versions)

What I have in my fridge?

 

Small parsnip gratin
Small parsnip gratin

Le panais

Il était il y a encore quelques années

Un produit sans envergure.

long time, il a fait pâle figure

Relégué parmi les «légumes oubliés»

Qui aujourd’hui prennent leur revanche.

Grâce à une poignée d’agriculteurs

Par leur métier, passionnés

Il est maintenant à son avantage.

Ce légume facile à cuisiner

A dans le bac du réfrigérateur

Bien fière allure.

Pourquoi ne pas l’associer

A ce bout de fromage persillé

Cette fourme d’Ambert

Qui toujours me fait craquer ?

Enjoy your meal.

BN Nath

The 28/02/2016


Small parsnip gratin
Small parsnip gratin

Small parsnip gratin (2 versions)

 

 

Version 1

For 2 people

Preparation : 7 minutes

Baking : 10 minutes + 5 minutes

 

What you need

– 1 gros panais (these vegetables are easily found in markets or supermarkets. They look like white carrots)

– 80 g fourme Ambert

– 1 glass of hot water

- Salt (optional)

 

Preparation of the recipe

- Preheat oven to 200 °

- Wash with water and peel parsnips

- Cut into 2 in the lengthwise and then 4 in the widthwise direction

- Put the pieces in a pan with 1 glass of hot water, and bring to boil on high heat for 10 minutes. Add salt to your liking

- Let cool 5 minutes

- In individual ramekins, cut parsnip and finer pieces

- In each ramekin, add 40 g cheese and bake for 5 minutes (convection)

 

C & rsquo; is delicious !!!!!!!

 

Small parsnip gratin
Small parsnip gratin

 

 

Version 2

For 2 people

Preparation : 7 minutes

Baking : 10 minutes + 3 minutes

 

What you need

– 1 gros panais (these vegetables are easily found in markets or supermarkets. They look like white carrots)

– 1 tablespoon of peanut oil (olive or canola)

– 4 tablespoons milk

- ¼ of a glass of water

- Salt (optional)

- Cheese 60g (Fourme d'Ambert)

 

 

Small parsnip gratin
Small parsnip gratin

 

 

Preparation of the recipe

- Preheat oven to 200 °

- Wash with water parsnip, peel and cut obliquely finely

- In a pan, put 1 tablespoon of peanut oil and sauté the pieces of parsnip for 2 minutes, then add ¼ of a glass of water

- Once the water evaporated, in place parsnips 2 individual ramekins and add it 2 tablespoons milk 30 g cheese. Add salt to your liking

- Bake for 3 minutes at 200 ° grill function

It is melting in the mouth !!!

 

 

Small parsnip gratin
Small parsnip gratin

 

 

Tips / advice / variants

* Available from August to March, parsnip is one of the oldest vegetables, once forgotten, which comes on our tables very dramatically.

* It contains many minerals and vitamins. From the same family as carrot, can eat raw as cooked (attention, cooked parsnips much faster than carrots).

* This vegetable is suitable for all types of cooking and adapts well meat and fish. It is mostly used as a supplement but sometimes also as a condiment because of its flavor, rather sweet and slightly aniseed.

* The list of virtues is long parsnip. You find on the Internet many sites that tout the benefits of this long ignored vegetable

* I like to combine strong cheeses (all blue cheeses) this vegetable rather mild. This marriage also gives us a beautiful contrast of colors

 

Small parsnip gratin
Small parsnip gratin


4 Comments

  • Myriam

    You give me ideas for parsnips. I had not thought gratin.
    C’est un légume dont je ne suis pas particulièrement fan et que nous avons certaines fois dans notre panier de l’AMAP.
    Super idée.

    • Envolées Gourmandes Nath

      Myriam,

      As-tu donc essayé l’une des recettes que je propose pour cuire rapidement le panais? J’en ai encore quelques unes en réserve.
      J’adore ce légume longtemps oublié, facile à conserver et à cuire. J’adore son goût légèrement anisé.
      Tiens-nous au courant de tes envolées culinaires

    • Envolées Gourmandes Nath

      Samira,

      Merci pour cette première contribution qui j’espère, ne sera pas la dernière.
      It is true, le panais a été longtemps un légume oublié alors qu’il est pourtant très savoureux
      et se prête à de nombreuses façons de le cuisiner. Donc à toi de jouer 🙂

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