Parsnip and Carrot Gratin
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Cook time: 
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Serves: 2-3
A rich gratin of parsnips and carrots, topped with cheddar, fresh herbs and panko bread crumbs.
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon unsalted butter, melted
  • ½ cup panko bread crumbs
  • 1 tablespoon flat-leaved parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • ¾ cup cream
  • 1 tablespoon Dijon mustard
  • 1 pinch kosher salt
  • ¼ teaspoon ground white pepper
  • ¾ pound parsnips, peeled and sliced into ¼-inch discs (about 2 large parsnips)
  • ¾ pound carrots, peeled and sliced into ½-inch discs (about 3 large carrots)
  • ½ cup coarsely grated cheddar cheese
  1. Preheat oven to 350 degrees.
  2. Butter a medium-sized gratin dish, or any shallow-sided baking dish.
  3. Heat the oil in a medium-sized skillet, add the onion and cook over medium heat until onions are golden-brown, about 10 minutes.
  4. Using a small bowl, combine the melted butter, parsley and thyme. Add the panko. Mix well. Set aside.
  5. Whisk the cream, mustard, salt and pepper into the onions. Add the parsnips and carrots. Bring to a boil, reduce heat to low and cook, covered, until vegetables are just beginning to feel tender to a fork.
  6. Pour into buttered gratin dish. Top with cheddar, then panko-herb mixture.
  7. Bake until vegetables are tender and crust is golden brown, about 25 minutes.
Recipe by Liz The Chef at