Here’s another way of enjoying those carrots brought home from the fun-filled carrot fest at last weekend’s Winter Farmers’ Market. Paired with some spring-dug parsnips, this Carrot & Parsnip Gratin is easy to assemble and can be served alongside another vegetable or meat dish, or on its own with a tossed green salad. A gratin is simply a shallow casserole that’s been topped with cheese or breadcrumbs, then cooked in an oven or under a broiler until browned and crusty. Once you learn the basic steps, you’ll be able to adapt this recipe to what’s available seasonally.
Carrot & Parsnip Gratin
Parmesan cheese, finely grated
Salt & pepper
- Peel and cut carrots and parsnips into desired shape (matchsticks, rounds or spears)
- Parboil by simmering in salted water until almost tender; drain. Toss with a pat or two of butter, and season w/salt and pepper to taste.
- Spread in a baking dish large enough to hold in a thin layer; sprinkle with a handful of breadcrumbs and Parmesan to cover lightly. Dot with some more butter.
- Broil or bake in 400° oven until golden brown. Makes about 4 servings.
Notes: Depending on size, allow around 1 carrot and parsnip per serving. Use all carrots if parsnips are unavailable; try a mix of different colored carrots when they appear at the farmers’ markets. Any number of herbs and spices — such as thyme, tarragon, marjoram, cumin, coriander, or ginger — can be added to enhance flavor.
Many thanks to Jennifer Purrenhage and Erin Allgood for making it possible for us to include cooking demonstrations at the Winter Farmers’ Market this season — we hope you found it as much fun as they did! Here’s a link to more recipes featuring carrots from Jennifer and Erin, including ones for “Maple-Glazed Carrots with Sea Salt” or “Carroty Candy”, and “Raw Sweet Carrot Salad.” We also want to thank the vendors who generously donated food for demonstrating: Meadow’s Mirth, NH Cider Works, New Roots Farm, and Riverside Farm. The results were delicious and disappeared fast!