Categories: Vegetables

Ingredients

• 2 Tbsp. butter, divided use
• 2 cloves garlic, minced, divided use
• 1/4 cup shallots minced, divided use
• 2 cups heavy cream
• Pinch ground nutmeg
• salt and pepper, to taste
• 1 1/4 lbs. parsnips, peeled and very thinly sliced
• 1 cup freshly grated parmesan
• 1/2 lb. tender kale (center ribs removed), blanched for 10 minutes and patted dry

Directions

1. Heat oven to 350 degrees. Coat a medium baking dish with 1 Tbsp. of butter, then scatter half of the garlic on the bottom and set aside.
2. heat remaining tablespoon butter in a small saucepan over medium-low heat. Add shallots and remaining
3. garlic; stir until softened, about 3 minutes.
4. Add cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.
5. Arrange half the parsnips in buttered dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream mixture.
6. Layer remaining parsnips, cheese and cream mixture. Then add the kale on the top layer nestling it in between the slices of parsnip.
7. Place dish on a baking sheet (to catch any drips) and bake until parsnips are tender and gratin is bubbling and browned on top, about 1 hour.

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