Ariadnes New England Parsnip-Apple-Onion Bake
Buttery smooth parsnips, delicately sweetened with apples, caramelized onions, and nutmeg, with lemon and pepper seasoning, make a delicious complement to poultry or spiced fish entrees. Casserole can be prepared up to one day in advance, just cover and refrigerate before baking. Leftovers are great reheated in the morning as a side to eggs with biscuits and sausage gravy.
INGRIDIENT
DIRECTION
Step: 1
Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
Step: 2
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
Step: 3
Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
Step: 4
Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
Step: 5
Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
Step: 6
Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.
NUTRITION FACT
Per Serving: 211 calories; protein 2.9g; carbohydrates 12.9g; fat 17.8g; cholesterol 48mg; sodium 211.4mg.
The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.
One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .
