Parsnip & Caramelized Onion Gratin
"Don't be afraid of the prunes they add wonderful flavor to the parsnips and onions When you are adding the parsnips take time to arrange them in an attractive desgn - don't just dump them in. Make sure that you have a double layer of parsnips on the top as they shrink and tend to curl a bit"
photo by Bergy
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- cooking spray
- 2 teaspoons vegetable oil
- 2 cups onions, thinly sliced
- 1⁄2 cup prune, pitted &, chopped
- 1 1⁄2 teaspoons thyme, dried
- 1⁄2 teaspoon salt
- pepper
- 1 1⁄2 lbs parsnips, peeled and thinly sliced
- 1 1⁄2 cups chicken broth or 1 1/2 cups vegetable broth
directions
- Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
- In a skillet cook the onions in the oil until golden brown and caramelized.
- Use medium high heat but stir frequently apprx 10 minutes.
- Add prunes, thyme, salt & pepper, mix well and remove from heat.
- Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1 hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.
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Reviews
-
Very tasty! I used thick slices of apple (did not have any prunes)and followed the recipe. I really liked this dish, will definitely make it again with the prunes as Bergy suggested. Served with pork tenderloin so the apples were a perfect substitute... -
This nice side dish could be listed as a dessert. It's sweet and smooth and quite unique.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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