Y'all can tell that I had absolutely nothing to do with the choices of Flavors we would be cooking.
Not a single Grit on the schedule.
I didn't even know enough to know that Parsnips should never be eaten raw. I am just glad I never served a veggie dish with parsnips and ranch dressing. This cooking challenge has expanded my horizons.
According to the Flavor Bible, Parsnips go well with Savory flavors and creamy sauces. I was at a loss until I pulled out my cookbook from the Hot and Hot Fish Club. Leave it to the Hastings to come up with a recipe for the humble parsnip! Once again, I have capitalized the flavors that are recommended. Fall Vegetable Gratin
From the Hot and Hot Cookbook
1/2 stick unsalted BUTTER
1 large GARLIC clove
1 1/2 tsp HERB SALT
1/2 pound fingerling POTATOES
1 small rutabaga
2 large PARSNIPS
1 large TURNIP
1 Tbs THYME
1 1/2 cups heavy CREAM
The rutabaga, parsnips and turnip should be peeled and sliced into 1/8 inch slices. The potatoes unpeeled and sliced.
Preheat the oven to 350°
Melt the butter in a small saucepan with smashed garlic clove.Pour 1Tbs butter into an 8x8 baking dish, using the garlic to smear on all sides. Discard garlic. Sprinkle 1/4 tsp of salt on buttered dish.
Arrange an even layer of sliced vegetables over the dish. Drizzle 1 Tbs butter, 1/2 tsp thyme and 1/2 tsp herb salt. Continue to layer vegetables with butter and herbs until almost full. Top with a layer of large round turnip slices.
Pour the cream over the gratin, pressing the vegetables down to coat. Cover with foil and bake 30 minutes. Uncover and bake for another 20 minutes.
Allow to sit 10-15 minutes before serving.