Small parsnip gratin (2 versions)

What I have in my fridge?

Parsnip

It was still a few years ago

A product without scale.

long time, he looked pale

Relegated to "forgotten vegetables"

Who today take their revenge.

Thanks to a handful of farmers

By their profession, passionate

It is now to his advantage.

This easy-to-cook vegetable

A in the refrigerator compartment

Looks great.

Why not associate it

With this piece of parsley cheese

This Fourme d'Ambert

That always makes me crack ?

Enjoy your meal.

BN Nath

The 28/02/2016

Small parsnip gratin (2 versions)

Version 1

For 2 people

Preparation : 7 minutes

Baking : 10 minutes + 5 minutes

What you need

– 1 large parsnip (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 !!!!!!!

Version 2

For 2 people

Preparation : 7 minutes

Baking : 10 minutes + 3 minutes

What you need

– 1 large parsnip (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)

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 !!!

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