Well, fancy something hearty and seasonal? Then you'll love this parsnip casserole with potatoes! It has everything a soul food needs in the cold season!
Have you ever eaten parsnip casserole without cream? This recipe for gratin of potatoes and parsnips makes it possible.
Nice and crispy, juicy and definitely lower in calories than the variant with cream, sour cream or crème fraîche comes this recipe.
I am sure you will love it! :)
Mmhh delicious - Do you already know this creamy Jerusalem artichoke puree?
By the way: When it is cold outside, parsnips are in season. From October to February/March you can also find them on many markets. Often also in supermarkets.
How to save calories with parsnip casserole
Gratins of all kinds are always rich in calories. On the one hand, this is due to the potatoes, but on the other hand to the cheese, cream and co.
By simply replacing sour cream, crème fraîche and cream with milk, you can save yourself a few calories.
100 gram
- Sour cream contain 212 calories
- Crème fraîche contain 300 calories
- Cream come to 250 calories
and in comparison: 100 ml of milk come to just 69 calories. If you take skim milk, you can save even more. 100 ml of skim milk come to 34 calories.
Nevertheless, this casserole is quite high in calories. This is mainly due to the parsnips and potatoes. They contain a lot of starch and therefore carbohydrates. But they are "good" carbs.
You'll love this recipe for sweet potato gnocchi!
This casserole makes you super long full. You can save even more calories by using less cheese.
If you want to eat less calories, take only a small piece of the casserole and eat it with a big colorful salad. There are lots of vegetables that are very low in calories and go great in salads.
But let's not beat around the bush. Let's start right away with the recipe.
Parsnip casserole with potatoes
Ingredients
- 500 g waxy potatoes
- 400 g Parsnips
- 150 ml Vegetable broth
- 1 red apple
- 2 Branches Rosemary
- 2 Garlic cloves
- 100 g spicy cheese
- 150 ml Milk
- 1 Egg
- Salt and pepper
- 1 Pinch Nutmeg
- 2 EL Chives
Anleitung
- Peel potatoes and parsnips and cut into thin slices.
- Wash the apple, cut it in half and remove the core. Cut it into thin slices.
- Cook the parsnips and potato slices in the vegetable broth. Important: Separately! The parsnips need only 2 minutes. Fish them out of the broth afterwards. And then boil the potatoes in it. About 5 minutes.
- Grease a baking dish with a little butter.
- Let the potato and parsnip slices drain briefly and cool. Do not pour away the vegetable broth!
- Place the potatoes, parsnips and apple slices alternately in a fan shape in the baking dish. Top with the rosemary sprigs.
- Preheat the oven to 190° top-bottom heat.
- Chop the garlic very small.
- Whisk the vegetable stock, garlic, half of the cheese, milk, egg, salt, pepper, nutmeg and chives in a bowl. Pour the mixture on the casserole.
- The parsnip casserole now needs about 40 minutes. Let it rest for about 10 minutes before serving. Done!
Notes
- 52.9 grams carbohydrates
- 12.8 grams protein
- 6 grams fat
Nährwerte
Made too much casserole? Put it in a tupperware box and then in the refrigerator. Refrigerated, the gratin will keep for 2-3 days. Alternatively, you can also freeze it. Preferably already nicely portioned.
You have to try this low carb veggie lasagna!
So you have the next time immediately something delicious to hand and do not have to wait until the entire casserole is defrosted.
Why you should make a casserole with parsnips more often
Visually, they resemble parsley roots - the color is white to light yellow and the shape is reminiscent of carrots. But in terms of taste, they are very different from their two relatives.
And also healthwise such a parsnip casserole has a lot to offer.
Did you know that parsnips are mega healthy? Among other things, they contain essential oils that have an antibacterial effect. They are pumped full of vitamin C and D. There is also calcium and phosphorus in the root vegetable.
Because they contain a lot of carbohydrates, they are the perfect satiator.
Very often they end up in casseroles or roasted in the oven with other root vegetables and herbs. But you can also add them to vegetable soups or make a pure parsnip soup.
When shopping, make sure you don't buy parsnips that are too big. The smaller ones are a little more difficult to peel, but they are tender and not as fibrous. If you have bought too much, you can wrap the remaining tubers in a damp cloth and store them in the refrigerator. This way they will not dry out.
Our conclusion
Parsnip casserole without cream tastes mega delicious. The mixture of root vegetables, cheese, garlic and herbs is simply unbeatable. Enjoy the casserole best very fresh. So he tastes best.
If you want to serve it nicely, let it sit for about 10 minutes after baking. So it can be better portioned.
Good luck!
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