parsnips, peeled, sliced into (1/2-in/1-cm) rounds
1.5 kg
¼ cup
butter, divided
60 mL
3
leeks, white and light green parts only, thinly sliced
3
cloves garlic, thinly sliced
1 tbsp
finely chopped fresh thyme
15 mL
¾ tsp
salt
4 mL
½ tsp
pepper
2 mL
2 tbsp
all-purpose flour
30 mL
2 cups
milk
500 mL
pinch
saffron threads
½ cup
regular or panko breadcrumbs
125 mL
¼ cup
grated Parmesan cheese
60 mL
1 tbsp
finely chopped fresh chives
15 mL
Method
Step 1
Add parsnips to large saucepan of boiling salted water. Cook 5 to 6 min until fork-tender. Drain well.
Step 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.
Step 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.
Step 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.
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