Parsnip Gratin

Parsnip Gratin

Parsnip Gratin


3 pounds parsnips, peeled, cored and quartered
Salt and pepper
2 tablespoons Horizon Organic Butter
2 cups Picket Fence Creamery heavy cream
½ teaspoon tumeric
½ teaspoon Simply Organic Cumin
½ teaspoon cayenne
4 ounces feta cheese, crumbled


Preheat oven to 400 degrees. Fill a large pot with water, add salt and bring to a boil.

Cut parsnips into 3-inch slices. Parboil for 2 minutes, then drain and cool on a baking sheet.

Butter a 9 x 12 inch baking dish, and arrange parsnips in the dish in one layer.

Whisk together cream, tumeric and cumin. Add salt, pepper and cayenne. Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes until nicely browned.