Rachael Ray: David Venable Parsnips Au Gratin Recipe

Rachael Ray: David Venable Parsnips Au Gratin Recipe

David Venable was in the kitchen with Rachael Ray, sharing an easy one-pot side dish recipe for Parsnips Au Gratin. Parsnips are in the carrot family and are sweeter than carrots with a little “zest” to them as Rachael said. That’s precisely why David decided to use parsnips in this recipe rather than traditional potatoes. You really can’t go wrong with layers of cream and cheese!

To get the recipe, click next page.

Rachael Ray: David Venable Parsnips Au Gratin Recipe Ingredients

• 2 C heavy cream
• 1 1/3 C grated Parmesan cheese
• 2 lbs parsnips – peeled, sliced into thick 1/8-inch slices
• 1 C thinly sliced green onions
• 1 tsp ground black pepper

Rachael Ray: David Venable Parsnips Au Gratin Recipe

1. Preheat the ovent o 350 degrees
2. Lightly grease an 8×8 baking dish with oil spray, then set aside
3. Coat the bottom of the prepared baking dish with 1/3 C heavy cream
4. Put 1 layer of parsnips, shingled and lightly overlapping, in the bottom of the baking dish
5. Sprinkle in 1/4 C sliced green onions, 1/3 C Parmesan, and 1/4 tsp black pepper
6. Make another later, starting with 1/3 C heavy cream, but this time overlap the parsnips in the opposite direction
7. Sprinkle another 1/4 C green onions and 13 C of cheese on top, then another 1/4 tsp of black pepper
8. Repeat two more times, alternating the direction of the parsnips
9. Finish with the last bit of Parmesan, green onions, black pepper and heavy cream
10. Cover the baking dish with aluminum foil and bake for an hour
11. Remove the foil and bake uncovered for another 45 minutes or until parsnips are tender and top is golden brown
12. Let the dish sit for 15-20 minutes before serving