Potato & Parsnip Gratin – Less Parsnips is More Parsnips

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Parsnips are a nutritious, uniquely delicious root vegetable, which we should all be enjoying on a much more regular basis, but I think I know the reason why we don’t. The problem with parsnips is that they taste too much like parsnips.

 
 
 
Ingredients for 6 portions Potato Parsnip Gratin:
2 cloves garlic, minced
1 tbsp melted butter
3 Yukon gold potatoes (about 1 1/2 pounds total)
2 smaller parsnips (about 12 ounces total)
salt and pepper to taste
1 tsp fresh thyme leaves
6 ounces (about 3/4 cup) crème fraiche, divided or heavy cream and a tsp of white vinegar)
1 cup chicken broth
2 ounces Parmigiano-Reggiano, finely grated
cayenne to taste
375 F. for 45-60 minutes

Source recipe: https://foodwishes.blogspot.com/

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