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2 heads garlic
For the roasted garlic, preheat oven to 350°F. Slice tops of garlic heads off, drizzle a little olive oil and wrap in aluminum foil. Place in small pan and bake in oven for about 1 hour. Open foil and let cool a little.
Place parsnips, salt, and pepper in large saucepan/stockpot and add water, just to cover. Bring to a boil, then simmer about 10 minutes until almost soft. Drain; being careful not to let the parsnips break.
Grease a gratin dish. Lay the parsnips in the pan.
When the garlic is cool enough to handle, press out the roasted garlic into a small saucepan and discard the skins. Add 1/2 cup stock and blend until smooth. Add the whipping cream and simmer on low heat until warmed through and thickened slightly. Pour over parsnips.
If preparing ahead: Cool, cover tightly and refrigerate, if desired. Bring to room temperature before finishing.
Preheat oven to 425°F. Sprinkle bread crumbs on top of parsnips. Bake 25 to 30 minutes, until gratin is bubbly and crumbs are lightly browned. Top with chopped parsley and serve.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1 to 2 teaspoons olive oil
6 parsnips, peeled and sliced
1/2 cups chicken stock or pareve chicken broth or vegetable broth
8 ounces pareve whipping cream
2 tablespoons bread crumbs
2 tablespoons fresh parsley, chopped
Salt, to taste
Pepper, to taste
For layering the parsnips, I did overlapping concentric circles.