Potatoes aren’t the only root vegetable that works well as a gratin.
1 1 /2 pound parsnips
1 tablespoon butter plus more for buttering dish
2 tablespoons olive oil
4-5 ounces mixed fresh mushrooms, cleaned and sliced
3 leeks, white and light green parts, cleaned and sliced lengthwise
1 tablespoon fresh thyme leaves
1/3 cup dry white wine
1 cup Parmesan cheese
1 3/4 cup heavy cream
Salt and freshly ground pepper to taste
Slice parsnips about 1/4 inch thick on an extreme angle so as to get the largest slices possible. Butter a 12 x 8 inch baking dish and preheat the oven to 400 ° F.
In a medium skillet, over medium high heat, warm the butter and olive oil. Add mushrooms and leeks along with a pinch of salt and sauté, stirring occasionally, until they release all their liquid and begin to brown. Add thyme and white wine and cook, stirring, until wine evaporates. Set aside.
Begin to layer the ingredients into the dish beginning with a single layer of parsnip slices, followed by salt and pepper, followed by half of the leek/mushroom mixture and half the Parmesan. Repeat with parsnips, more salt and pepper, the remaining leek/mushroom mixture, and most of the remaining Parmesan, reserving a little for the top.
The final layer should consist of the remaining parsnips. Pour the cream over and push down with the back of a spoon to submerge everything as much as possible. Sprinkle the remaining Parmesan on top and cover. Bake for half an hour and check for tenderness. When the parsnips are nearly tender, uncover and continue to bake uncovered for an additional 15 minutes or until the top begins to brown and all the cream has been absorbed. Let sit for about 10 minutes before cutting and serving. Serves 6 to 8.
Recipe from TheKitchn.com.