Cheese-Topped Carrots and Parsnips

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Layers of carrots and parsnips, slowly baked in cream and cheese.

English settlers brought the parsnip to North America in the early 1600s but this creamy-white root has never become a favourite in this continent. And yet, it has many fine qualities: It has a pleasantly sweet flavour, especially after the first frost converts its starch to sugar; It can be prepared in several different ways; It is an excellent source of potassium and folic acid; And it is also inexpensive. I hope this recipe will make you appreciate its potential.

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Preparation : 10 min Cooking : 1 h 30 min Standing : 10 min Cooking Dish : about 2000 ml volume
350 calories/serving

Ingredients

4 carrots, sliced lengthwise into 3-4 mm thick slices 400 g
3 parsnips, sliced lengthwise into 3-4 mm thick slices 280 g
5 cloves garlic, pressed
2/3 cup cream 15% 170 mL
2/3 cup soy beverage, unsweetened, fortified 170 mL
1 pinch salt [optional]
ground pepper to taste [optional]
190 g Emmenthal cheese, or Gruyère 2 1/4 cups
butter, unsalted, to grease the baking dish
aluminum foil

Before you start

A mandolin will make slicing the vegetables easier.

Method

  1. Preheat the oven to 175ºC/350ºF. Butter a baking dish.
  2. Prepare the vegetables: Peel the carrots and parsnips, then slice them lengthwise into 3-4 mm thick slices using a mandolin. If you cannot cook the parsnips soon after slicing, put the slices in a bowl of water with some lemon juice to avoid discoloration.
  3. Press the garlic, then put it in a small bowl. Pour in the cream and soy milk, add salt and pepper, then mix well. Grate the cheese then put in another bowl.
  4. Cover the bottom of the prepared baking dish with a first layer of carrots. Pour a few tablespoons of the cream mixture over the carrots, then cover with grated cheese. Repeat the operation with a parsnip layer and so on, finishing with grated cheese on top. The dish can be filled to the very top, since the layers will be compacted during cooking.
  5. Cover the dish with aluminum foil, then put it in the middle of the oven. Bake for 1 h ½ to 2 h, depending on the quantity of the vegetables and the size of the dish. Take out the cover during the last 15 min to allow for a nice crust.
  6. Let the gratin stand 10 min before cutting and serving it.

Observations

This dish can be made a few days ahead and reheated before serving.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

350

Fat

20 g

31 %

Saturated 12.1 g
+ Trans 0 g

60 %

Cholesterol

60 mg

Sodium

200 mg

8 %

Carbohydrate

27 g

9 %

Fibre

5 g

18 %

Sugars

8 g

Net Carbs

22 g

Protein

17 g

Vitamin A

126 %

Vitamin C

29 %

Calcium

47 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
Good source of  :
Fibre, Magnesium, Niacin, Pantothenic Acid, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
Source of  :
Copper, Iron, Vitamin B1, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 1 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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