A recipe I created for Bon Appétit
This really is a simple and easy-to-make recipe. But the resulting dish is impressive and special-feeling thanks to its indulgent ingredients—parsnips, hazelnuts, bacon, cream, and fresh sage. It’d be a perfect companion to a weekend or holiday roast, as well as an easy way to dress up a steak, chop, or chicken breast. It’s even good as an entrée, paired with a simple salad.
Kathy, a longtime subscriber, emailed to say, “Parsnip gratin was fantastic. My husband loved it. I loved it. Gold star for Jill. Oh, and it was so easy!”
:)
New to parsnips? Here’s more about parsnips and why they’re worth falling for.
Serves 6 to 8
- 4 to 5 ounces bacon, ideally thick-cut, sliced crosswise into 1/4-inch strips
- 2 pounds parsnips, thinly sliced
- 1/2 cup chopped hazelnuts, toasted, divided
- 2 cups heavy whipping cream
- 1/2 cup reduced-sodium chicken or vegetable broth
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon pepper, ideally freshly ground
- 2 tablespoons chopped fresh sage
Preheat the oven to 400°F.
Meanwhile, in a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until golden brown, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Stir in the parsnips and 1/4 cup of the hazelnuts. Transfer the mixture to a 2-quart baking dish, spreading it into an even layer. Set aside.
In a bowl or measuring cup, combine the cream, broth, salt, and pepper. Pour the cream mixture over the parsnip mixture and bake 30 minutes.
Remove the baking dish from the oven and use a spatula to press down on the parsnips, moistening them evenly. Return the dish to the oven and continue baking until the parsnips are tender and the liquid is thick and bubbly, 30 to 40 minutes. Set aside to cool for 10 minutes. (If the top gets too brown before the parsnips are tender, loosely cover with foil.)
Sprinkle with the sage and remaining 1/4 cup of hazelnuts and serve.