A potato gratin of a different style! The slightly sweet taste of the parsnip gives the classic gratin a particularly aromatic note.
Potato Parsnip Gratin With Red Apple Slices
Not only the slightly sweet taste of the parsnip gives the classic gratin a particularly note. Also the red apple slices in between pep up the whole not only visually. On top of it some roasted white bread crumbs and ready is the somewhat different gratin, which is also suitable as a main course. Parsnips are in season from November to April.
- 1000 g waxy potatoes
- 600 g parsnips
- 2 red apples
- 2 cups soy cream
- 1 cups vegetan broth
- 1 tsp majoram, dried
- salt, pepper
- 1 tsp nutmeg, feshly grated
- 1 cup breadcrumbs or dried and chopped bread
- 1 tbsp oil
- 1 tbsp chives, chopped
- Peel potatoes and parsnips and cut into thin slices. Wash apple, remove core. Halve the apple and cut into thin half rings. Layer potatoes, parsnips and apples slices alternately in a fan shape in a greased baking dish (approx. 25 cm long).
- Preheat oven to 190 degrees at top-bottom heat (convection oven 170 degrees). Boil soy cream, vegetable stock and marjoram and season it with salt, pepper and nutmeg. Than pour over the ingredients. Bake in the hot oven on the middle shelf for 45 min.
- Finely chop bread, toast in heated oil over medium heat, mix in chives. Sprinkle gratin with some of the bread crumbs, serve the rest separately.
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