Parsnip Leek And Potato Gratin With Pecan Crumble Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375��F (190��C) and grease a baking dish.
• STEP 2.In a large skillet, heat the butter over medium heat.
• STEP 3.Add the leeks and cook until softened, about 5 minutes.
• STEP 4.Add the parsnips and potatoes and cook for another 5 minutes.
• STEP 5.In a separate bowl, whisk together the cream, vegetable broth, thyme, salt, and pepper.
• STEP 6.Pour the cream mixture over the vegetables in the skillet and stir to combine.
• STEP 7.Transfer the mixture to the greased baking dish.
• STEP 8.In a small bowl, combine the breadcrumbs, pecans, melted butter, and grated Parmesan cheese.
• STEP 9.Sprinkle the crumble mixture evenly over the vegetables.
• STEP 10.Bake for 30-35 minutes until the top is golden brown and the vegetables are tender.
• STEP 11.Remove from the oven and let it cool for a few minutes before serving.

Cooking Tips

• You can substitute other root vegetables like carrots or turnips for the parsnips.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can prepare the gratin in advance and bake it just before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the gratin in the oven or microwave before serving.