Parsnips Baked with Cheese
It is often worth introducing some sort of richness to vegetables with a heart of starch. Ideal suitors include butter, cream, bacon fat, and honey. Jane Grigson suggests cheese, often in the form of Gruyère or Parmesan, as do others, who have been known to roll a stiff parsnip mash in grated Parmesan and deep-fry it as a croquette. To this list I add my own, a shallow cake along the lines of a pan haggerty (potatoes and onions topped with cheese), made with thin slices of the root layered with grated cheese and herbs. Parsnip haggerty, anyone?
Recipe information
Yield
enough for 2 as a main dish, with winter salad at its side
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). Peel the onion and cut it into paper-thin rings. Melt half the butter in a shallow ovenproof pan and gently fry the onion until soft and translucent. Stop before it colors.
Step 2
Peel the parsnips and slice in fine disks. I like to make them so thin you can almost read through them. Remove the onion from the pan, place a layer or two of parsnips in it, then brush with more melted butter and scatter over salt, pepper, some of the thyme, and a little of the cheese. Do this twice more, ending with cheese. Pour over the stock.
Step 3
Cover with lightly buttered wax paper or aluminum foil, then place on a high rack in the oven and bake for twenty-five to thirty minutes. Remove the paper and test the parsnips with a sharp knife; it should glide in effortlessly. Return to the oven, uncovered, for about ten minutes to brown. Serve straight from the pan.
