Gratin Winter Vegetables

Carrots, parsnips, and turnips form the base of this exceptionally delicious winter dish. For added flavor and crunch, breadcrumbs, almond flakes, and Parmesan are sprinkled over the vegetables before baking. Trust us, when you place this casserole on the table, everyone will want to try it.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 42 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 teaspoon Butter, unsalted

  • 600 g Green, tuber

  • 500 g Carrot, fresh

  • 500 g Parsnip, fresh

  • 25 g Butter, unsalted

  • 4 spoon Sour cream

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, nutmeg, ground

  • 60 g Breadcrumbs, dried

  • 5 spoon Cheese, Parmesan, grated

  • 1 handful Nuts, almonds, blanched

  • 1.5 spoons Oil, olive

Steps

  1. Clean and wash the carrots and parsnips (peel them if necessary). Peel and wash the turnip. Cut the vegetables into roughly equal-sized pieces.

  2. Bring a large pot of lightly salted water to a boil. Add the carrots and parsnips to the boiling water. Cook them for 2 minutes, then add the turnip. Cook the vegetables for another 10 minutes, then drain them well.

  3. Preheat the oven to 180 degrees Celsius. Place the drained vegetables in a greased deep baking dish. Add butter, cream, salt, and nutmeg. Gently mix everything together and spread it evenly in the dish. In a bowl, mix the breadcrumbs, Parmesan, almond flakes, and oil. Sprinkle this mixture over the vegetables in the dish. Bake the dish in the preheated oven for 25 to 30 minutes, until the breadcrumbs and almonds are nicely golden brown.

Nutrition Information (Per 100g)

  • Calories: 113.02 kcal
  • Fat: 5.16 g
    • Saturated Fat: 1.82 g
  • Carbohydrates: 12.76 g
    • Sugars: 2.71 g
  • Protein: 2.97 g
  • Fiber: 2.19 g

Advice

Instead of cooking cream, you can use sweet or sour cream. If you don’t have parsnips, you can substitute them with kohlrabi, parsley root, turnips, or carrots.