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


4 Comments
Myriam
You give me ideas for parsnips. I had not thought gratin.
It’s a vegetable that I’m not particularly fond of and that we sometimes have in our AMAP basket.
Great idea.
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…
Chekkal
Une super idée cuisine pour s’ouvrir à de nouvelles saveurs peu connues 🙂
Génial merci pour cet article.
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 🙂