Seasonal fare!! We are well into the season of root vegetables and this dish is a great way to celebrate what the earth has to offer this time of year. This recipe provides the comfort and nourishment that our bodies need as the temperatures drop.
I love the inclusion of parsnips in this side. Parsnips are often forgotten about, but their sweet nuttiness is a favorite of mine.Print
- 2 Tbsp. grass-fed butter
- 1/2 lb. parsnips, peeled and shredded
- 1/2 lb. beets, peeled and shredded
- 1/4 lb. carrots, peeled and shredded
- 1/2 yellow onion, thinly sliced
- 1/3 cup chopped fresh parsley
- 1 cup shredded Gruyere cheese
- Salt and pepper
- 1/2 cup heavy organic cream
- 1/2 cup shredded Parmesan cheese
- Preheat oven to 400ºF.
- Grease a 10 x 8″ gratin (or baking) dish with 1/2 tbsp. butter.
- Layer half of the shredded parsnips evenly on the bottom of the dish. Sprinkle half of the parsley over the top and a dash of salt and pepper.
- Layer half of the shredded beets evenly over the parsley, followed by half the sliced onion. Layer the shredded carrots over the onions and top with half of the Gruyere cheese and a dash of salt and pepper.
- Layer the remaining parsnips, followed by parsley, beets and onions. Add a dash of salt and pepper and top with the remaining butter (cut in chunks).
- Cover with an oven safe lid or aluminum foil and bake for 40 minutes.
- Remove from the oven and pour cream evenly over veggies and top with remaining Gruyere and Parmesan cheese. Bake uncovered for 30 minutes.