Somehow Thanksgiving is just around the corner and once again I'm looking for a new side dish to try. Thumbing through Michael Anthony's V is for Vegetables(one of our picks for the Best Cookbooks of 2015) I found this delicious looking combination of kale, parsnips, and Parmesan. And since it's kale, I'll feel so healthy even as I stuff myself with creamy, cheesy goodness... Check out the recipe and photos from the book below:
I USE A CLASSIC RICH combination of cream, butter, and garlic to draw out the seductive qualities of soft parsnips and kale. Together, they make a decadent, delicious dish.
- 2 tablespoons butter
- 2 cloves garlic, minced
- Â¼ cup minced shallots
- 2 cups heavy cream
- Pinch grated nutmeg
- Salt and pepper
- 1Â¼ pounds parsnips, peeled and very thinly sliced
- 1 cup grated Parmigiano
- Â½ pound young, tender kale (center ribs removed), blanched for 10 minutes and patted dry
Heat the remaining tablespoon butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Add the cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.
Sprinkle with half the cheese, then spoon on half the cream. Layer the remaining parsnips, cheese, and cream mixture, then add the kale on the top layer, nestling it in between the slices of parsnip.
Put the dish on a baking sheet (to catch any drips) and bake until the parsnips are tender and the gratin is bubbling and beautifully browned on top, about an hour.