Parsnip Gratin with Gruyere and Thyme
Joyce Park stashed this in Food
Stashed in: Vegetables!
It's November and cold and my thoughts are turning to winter vegetable gratins. This looks perfect with a simple roast, or to take to a Thanksgiving dinner.
Actually... after trying it, I would have to conclude this recipe is just too rich for me. I was sort of particularly disturbed by how the butterfat separated out after it cooled. Simple roasted parsnips with a little nutmeg are good enough for me.