Parsnip and Carrot Gratin
Parsnip and Carrot Gratin is a comforting baked side dish featuring thinly sliced root vegetables layered in a creamy sauce, often with cheese, and baked until golden and bubbly. It typically includes parsnips, carrots, heavy cream or béchamel, garlic, thyme, and Gruyère or Parmesan cheese. This dish is rooted in French culinary tradition, where gratins are a classic method for creating rich, elegant vegetable preparations.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the root vegetables and fat from the cream and cheese, with a moderate amount of protein from the dairy. It provides a good source of fiber, vitamin A from carrots, and potassium, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 300 mg |
| Potassium | 450 mg |
| Vitamin A | 200 µg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 15 µg |
| Folate | 40 µg |
| Calcium | 100 mg |
| Iron | 1.2 mg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the gratin technique showcases the French philosophy of transforming humble ingredients into something luxurious through simple, skillful cooking. Nutritionally, the combination of parsnips and carrots offers a broader spectrum of antioxidants and phytonutrients than using either vegetable alone.
