Nordic Root Vegetable Gratin: Creamy Leek and Parsnip (Nordisk Rotgrønnsak Gratin: Kremet Purre og Pastinakk)

This Nordic Root Vegetable Gratin is a comforting and creamy dish that celebrates the flavors of the New Nordic cuisine. The combination of leeks and parsnips creates a rich and earthy flavor profile that is perfect for the colder months.

Vegetarian Gluten Free Main Course New Nordic Nordic Cuisine Root Vegetables Gratin Creamy
Nordic Root Vegetable Gratin: Creamy Leek and Parsnip (Nordisk Rotgrønnsak Gratin: Kremet Purre og Pastinakk)

Ingredients

  • 2 large leeks, sliced
  • 3 medium parsnips, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes.
  3. Add the sliced parsnips to the skillet and cook for an additional 5 minutes.
  4. Season the leeks and parsnips with salt and pepper, then transfer them to a greased baking dish.
  5. Pour the heavy cream over the vegetables and sprinkle the grated Gruyère cheese on top.
  6. Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
  7. Let the gratin cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
8g
Fat
15g

Supplies

Skillet Baking dish

Tools

Oven

Serving suggestions

Serve the Nordic Root Vegetable Gratin with a side of fresh salad and a glass of crisp white wine for a complete New Nordic dining experience.

Tips & tricks

For a crispy topping, broil the gratin for the last 2-3 minutes of baking.

Cost

$15