Parsnip Gratin With Turmeric and Cumin Recipe (2024)

Egads! I appreciate parsnips with feta and cumin (this I've done before, plus oregano), but 2c cream for 4 servings? Parsnips roast wonderfully minus the cream, if you wanted to simply toss the parsnips and other ingredients, skip the cream entirely, and bake. Healthier and, from my perspective, much tastier.

Meant to note that, not trying to be a naysayer; I try to avoid the larger parsnips.

Why cut out the core of the parsnip? At age 74, I never heard of such a strange idea.

another wonderful use of parsnips: Parsnip Patties. I mix parsnips, onion, potato (all grated), with some garlic and otherwise vary the seasonings (turmeric, cumin, and cilantro; or a mixture of thyme and parsley). Bind it all together with egg and if necessary, some bread crumbs, then you can fry them or roast them. Great with a dollop of yogurt, plain or seasoned.

Directly below the ingredient list is a pale grey "i" icon. Click on that and the full nutritional analysis appears. You'll find it on all of the newer NYT recipes.
It was added to "Cooking" a couple of years ago after many reader requests. A valuable tool. I agree with "zeichgeist", the 797 calories per serving is alarming. I will try 50:50 with Greek yogurt and cream to reduce the fat and add a tart counterpoint.

sounds yummy, but 797 cal per person....at first i thought nice side for thanksgiving, but i agree tossed with other ingredients, perhaps a dash of heavy cream ......or olive oil

Regularly serve mashed turnip and parsnips instead of mashed potatoes. Just cook the turnip and parsnips until tender, blend them in a food processer with butter and it beats potatoes any day.

I make roasted parsnips and carrots fairly frequently and recommend removing the cores; if you catch that woody texture in a dish like this it'd be icky.

Recipe does mention removing the cores, though. :-)

It may be the math, since the nutritional data was derived from dividing three pounds of parsnips and two cups of cream into just four servings. A diabetic, I was sobbing about the carb count until I noticed this!

Sure, substitute yogurt for the heavy cream but don't expect the dish to taste quite as good. Parsnips alone have lots of sugar and are very sweet so this is not a low calorie dish even if you don't use heavy cream. Once in a while won't hurt you!

I was thinking of using crumbled goat cheese. Perhaps that would give it a French-India flair, like I would imagine some of the dishes of Pondicherry might be.

Well, okay, but parsnips are very sweet already.

I could never figure out how to cook parsnips in a way that I would like, this is it!

I used 1 cup of half and half and added a handful of half-boiled pasta to make it a full supper, but otherwise kept the same spices and feta. Perfect combo of sweet heat for a cold, drizzly night.

This turned out delicious and was super easy to put together! I used 1 cup heavy cream, 1 cup vegetable stock and the finished product still tasted very rich and creamy. Didn't have feta in my fridge, so I subbed in chevre and it was great. Will definitely be making again!

What could I use instead of feta? Allergic

Great recipe. Added 1 strip of bacon. Made 1/2 recipe and used grated pecorino and gruyere. Excellent!

This was just okay. Anything with two cups of heavy cream is too rich for my taste.

I subtracted the feta cheese and heavy dairy creamer for coconut cream. And I added white mushrooms, turnips and onions. ( I'm following a special detox regime that requires white/tan vegetables and no dairy.) The mushrooms REALLY kicked up the flavor.

Had no feta and wanted to use coconut cream/milk combo. Had fresh turmeric-used about 1 heaping T
I roasted cumin and used about 1T rest the same
Killer!!

Made tonight and it was delicious, BUT cutting out the central core of the parsnips was a lot of work and time. Will make again without doing that and see how it turns out. Also will try whole milk instead of cream. Didn't have feta, so used goat cheese.

try coconut milk instead of heavy cream

Made using half and half. Delicious. Very easy. The half-hour cooking time leaves the cook free to prepare last minute items like baking fish.

I'm making this dish tonight and will probably try substituting Greek yogurt for at least half the cream. I happen to have some real turmeric root and wonder if I could grate that instead of using turmeric powder.

As expected, very rich. I would prefer a different cheese other than Feta. Will try again.

This was delish, the parsnips I used were 'thin' so no need to core. We are not big on feta, I grated pecorino over them before baking. Salty, sweet and creamy.