Parsnip Gratain
  • 2-3 parsnips
  • 1 onion
  • few sprigs of fresh thyme
  • 5 tablespoons butter, melted
  • 1 cup Emmental or Gruyere cheese, grated
  • salt
  • pepper
  1. Thinly slice the parsnips into rounds and the onion into rounds or half rounds. We like to use a Japanese mandoline to get uniform, thin slices. Cook the onion in a skillet on medium with a bit of butter until softened or slightly browned and caramelized. Remove, allow to cool and in the same skillet, build layers of overlapping parsnip rounds in a concentric circle brushed with melted butter, caramelized onions, cheese, and fresh leaves of thyme or another fresh herb that you prefer. Finish the top with a layer of cheese, thyme, salt, and pepper. Bake at 400F for 30 minutes or until golden brown.
Recipe by The Taste SF at