Parsnip Leek And Potato Gratin With Pecan Crumble Recipe

Recipe By Slurrp

Parsnip Leek And Potato Gratin With Pecan Crumble is a comforting and flavorful dish that combines the sweetness of parsnips, the mild onion flavor of leeks, and the creaminess of potatoes. Topped with a crunchy pecan crumble, this gratin is a perfect side dish for any meal. The combination of flavors and textures creates a delicious and satisfying dish that will please both vegetarians and meat lovers.

4.7
15 Rating -
Rate
Vegdiet
1hr 35minstotal
30minsPrep
1hr 5minsCook
1hr 35m.total
30m.Prep
1hr 5m.Cook
Parsnip Leek And Potato Gratin With Pecan Crumble
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Ingredients for Parsnip Leek And Potato Gratin With Pecan Crumble Recipe

  • 1/4 Parsnips, Peeled And Thinly Sliced
  • 1/4 part Leeks, White And Light Green Only, Thinly Sliced
  • 1/4 Potatoes, Peeled And Thinly Sliced
  • 0.13 cup Heavy Cream
  • 0.06 cup Vegetable Broth
  • 0.13 teaspoon Fresh Thyme Leaves
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.06 cup Breadcrumbs
  • 0.03 cup Chopped Pecans
  • 1/4 tablespoon Melted Butter
  • 0.03 cup Grated Parmesan Cheese

Directions: Parsnip Leek And Potato Gratin With Pecan Crumble Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375��F (190��C) and grease a baking dish.
  • STEP 2.In a large skillet, heat the butter over medium heat.
  • STEP 3.Add the leeks and cook until softened, about 5 minutes.
  • STEP 4.Add the parsnips and potatoes and cook for another 5 minutes.
  • STEP 5.In a separate bowl, whisk together the cream, vegetable broth, thyme, salt, and pepper.
  • STEP 6.Pour the cream mixture over the vegetables in the skillet and stir to combine.
  • STEP 7.Transfer the mixture to the greased baking dish.
  • STEP 8.In a small bowl, combine the breadcrumbs, pecans, melted butter, and grated Parmesan cheese.
  • STEP 9.Sprinkle the crumble mixture evenly over the vegetables.
  • STEP 10.Bake for 30-35 minutes until the top is golden brown and the vegetables are tender.
  • STEP 11.Remove from the oven and let it cool for a few minutes before serving.

Cooking Tips

  • You can substitute other root vegetables like carrots or turnips for the parsnips.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • You can prepare the gratin in advance and bake it just before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the gratin in the oven or microwave before serving.
Nutrition
value
294
calories per serving
12 g Fat11 g Protein36 g Carbs5 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    11g
  • Carbs
    36g
  • Fiber
    5g

MacroNutrients

  • Carbs
    36g
  • Protein
    11g
  • Fiber
    5g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    211mg
  • Iron
    3mg
  • Vitamin A
    11mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    231mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp