Make-Ahead Creamy Saffron, Leek & Parsnip Gratin

12
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

180
Calories
5 g
Protein
29 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 180
  • Lipides 6 g
    • Saturated fat  3.5 g
  • Cholesterol 15 mg
  • Sodium  280 mg
  • Carbs 29 g
    • fiber  6 g
    • Sugar  8 g
  • Protein 5 g

Ingredients

  • 3 lb (1.5 kg) parsnips, peeled, sliced into (1/2-in/1-cm) rounds
  • ¼ cup (60 mL) butter, divided
  • 3 leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) milk
  • pinch of saffron threads
  • ½ cup (125 mL) regular or panko breadcrumbs
  • ¼ cup (60 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) finely chopped fresh chives

Method

  1. Add parsnips to large saucepan of boiling salted water. Cook 5 to 6 min until fork-tender. Drain well.
  2. Meanwhile, grease 13 X 9-in. (3-L) baking dish. Set aside. In large high-sided skillet or saucepan over medium heat, melt 3 tbsp (45 mL) butter. Add leeks, garlic, thyme, salt and pepper; cook 5 min. until leeks are softened. Stir in flour; cook 2 to 3 min. Gradually whisk in milk and saffron until sauce is smooth. Continue whisking sauce while bringing to a boil. Stir in parsnips. Reduce heat to medium-low. Cook 6 to 7 min. until sauce is thickened.
  3. Scrape into baking dish. (Make-Ahead: Cool parsnip mixture in baking dish; cover; keep chilled up to 1 day before proceeding with recipe.) Preheat oven to 375°F (190°C). Cover baking dish with foil, bake about 20 min., or until heated through.
  4. Mix breadcrumbs, cheese and chives (Make-Ahead: Mix breadcrumb mixture 1 day ahead; cover, keep chilled until ready to use). Sprinkle on baked parsnip mixture; dot with remaining 1 tbsp (15 mL) butter. Broil 2 min. until topping is golden brown and crisp. Let stand 10 min. before serving.
Tip:
Homemade breadcrumbs can be made by pulsing day-old bread in a food processor until the texture of coarse meal. Freeze up to 1 month in a re-sealable plastic bag.

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