Gratin of Parsley Root And Parsnips Dauphinoise

Ingredients

• ¾ pound parsnips
• ¾ pound parsley root
• 1 pound russet, Yukon gold or white rose potatoes
• 1 clove garlic, crushed
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 1 to 1 ½ cups heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    327 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 4 grams protein; 78 milligrams cholesterol; 61 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat the oven to 400 degrees.
2. Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
3. Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
4. Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
5. Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.