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Parsnip Gratin
Ingredients
At a glance
Main Ingredient
Ricotta cheese
Parsnip
Serves
4 • cooking time: 25–30 minutes
  • 5-6 large parsnips, washed and peeled
  • 1-2 large cloves garlic, crushed
  • 2 tbsp (30 mL) butter
  • 1 small Ontario Onion, chopped
  • 2-1/2 tbsp (35 mL) all-purpose flour
  • 1 cup (250 mL) half-and-half cream
  • 1 cup (250 mL) freshly grated Parmesan cheese
  • 1 cup (250 mL) fresh Ricotta cheese
  • 10 fresh sage leaves, finely chopped (about 2 tbsp/30 mL) or 1/2 tsp (2 mL) dried sage leaves
  • salt and black pepper to taste
Methods/steps
  1. In a large saucepan over medium heat, melt 2 tbsp (30 mL) butter. Add onion and garlic; cook 2 minutes. Stir in flour until combined. Gradually whisk in cream, whisking continuously until sauce bubbles and thickens slightly. Stir in Parmesan, sage, salt and pepper. Pour sauce over squash, spreading to cover.
  2. Bake uncovered in centre of preheated oven, until gratin is heated through, about 25 to 30 minutes. Let stand 5 minutes before serving.