Carrot, Parsnip, and Pea Gratin

Name: Carrot, Parsnip, and Pea Gratin
Yield: serves 6
Ingredients: Unsalted butter, for baking dish; 5 large carrots, cut into 1-inch pieces; 5 large parsnips, cut into 1-inch pieces; 10 ounces frozen peas, thawed; 10 ounces frozen pearl onions, thawed; 1 cup heavy cream; Coarse salt and freshly ground pepper

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

Unsalted butter, for baking dish

5 large carrots, cut into 1-inch pieces

5 large parsnips, cut into 1-inch pieces

10 ounces frozen peas, thawed

10 ounces frozen pearl onions, thawed

1 cup heavy cream

Coarse salt and freshly ground pepper

Preparation

Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish. Place the carrots, parsnips, peas, and onions in a medium bowl. Pour in the cream; season well with salt and pepper. Toss until well combined. Pour into the baking dish; bake, stirring halfway through, until bubbly and golden brown, 40 to 50 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsGratin Carrot Root Vegetable Vegetable Parsnip Pea Bean and Legume Pearl Onion Onion Side Dinner Vegetarian Gluten Free Nut Free Spring Cookbooks

Recipe information

Ingredients

Preparation

Recipe notes