1 pound of parsnips cut into 1/2 inch pieces
5 T of butter, separated into 2 T and 3 T Olive oil
large leeks, white and pale green only, halved lengthwise and then sliced.
~3 C. 1/2 C dry white whine
2 T chopped fresh thyme
2 C heavy cream
5 large eggs
1 C parmesan
1 loaf of brioche, crust removed and cubed
Preheat oven to 425 degrees. Drizzle parsnips with oil. Season with salt and pepper. Roast in oven until tender – 25 minutes.
Heat 2 T of utter in a saute pan. Add leeks and cook, remove from heat, add wine. Simmer until this is reduced. Add thyme, stir in parsnips.
Whisk together butter, cream, eggs and 3/4 parmesan in a bowl. Add leeks and parsnips. Fold in bread cubes.
Grease a 2 quart baking dish. Pour mixture into dish. Cover with foil and bake for 50 minutes. Sprinkle with remaining 1/4 C of parmessan and bake uncovered for 10 minutes more.
Each year I take one recipe from the Martha Stewart Thanksgiving edition of Living Magazine. This year, this is it. Parsnips are a new ingredient to me, and I”m enjoying them – potato feel with carrot goodness. Plus, a casserole at Thanksgiving like bread pudding? Who’s going to say no?