Parsnip and Herb Gratin

Parsnip and Herb Gratin

Although the parsnip was not a popular vegetable to be used in French kitchens in years gone by, it has now become a widely used ingredient. Parsnips are readily found in markets around the country, and are quite expensive to buy. They are no longer regarded as food for pigs and cows. The parsnip is now treated with more respect, and a vegetable worthy of a place on the table.



  • 4 medium parsnips (about 500 gr)
  • 2 tblsp fresh thyme
  • I brown onion
  • 2 cups cream
  • 150 gr grated tasty cheese
  • ½ tsp ground nutmeg
  • 1 tsp herbs de Provence
  • Pepper and salt to taste
  • 1 heaped tblsp plain flour
  • 3 cloves crushed garlic
Parsnip and Herb Gratin
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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