Ingredients for Parsnip Caramelized Onion Gratin
- Cooking Spray
- Vegetable Oil
- 2 large yellow onions, thinly sliced
- Prune
- 1 teaspoon fresh thyme leaves
- Salt
- Pepper
- 1.5 lbs parsnips, thinly sliced
- Chicken Broth
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How to Make Parsnip Caramelized Onion Gratin
- Preheat oven to 400°F (200°C). Lightly grease a 1 ½-quart gratin dish with non-stick cooking spray or olive oil.
- In a large skillet, cook 2 large yellow onions, thinly sliced, in 2 tablespoons olive oil over medium-high heat until golden brown and caramelized, stirring frequently (approximately 10-15 minutes).
- Add ½ cup pitted prunes (roughly chopped), 1 teaspoon fresh thyme leaves, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well and remove from heat.
- Peel and thinly slice 1.5 lbs parsnips. Arrange half of the parsnip slices attractively in the bottom of the prepared gratin dish. Ensure they are not overcrowded.
- Spread the caramelized onion and prune mixture evenly over the parsnips. Top with the remaining parsnip slices, creating a double layer.
- Pour 1 cup of vegetable broth or chicken broth over the parsnips.
- Cover the gratin dish tightly with foil and bake for 60-75 minutes, or until the parsnips are tender.
- Remove the foil, baste the top with some of the pan juices, and broil for 2-3 minutes until the top is nicely browned.
- Let stand for 5 minutes before serving piping hot. Garnish with fresh thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
80g
Fat
2g
Carbs
17g
