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Home » Scalloped Parsnips and Jerusalem Artichokes Recipe

Scalloped Parsnips and Jerusalem Artichokes Recipe

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Scalloped Parsnips and Jerusalem Artichokes

A good, tasty winter veg recipe.
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Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Cooking Temperature 200 C / 400 F / Gas Mark 6
Course Vegetables

Ingredients
  

  • 1 pound Jerusalem Artichokes
  • 1 pound Parsnips
  • 1 tablespoon Butter
  • 2 cloves Garlic
  • 2 teaspoons Thyme dried
  • 2 tablespoons Mustard
  • 3 oz White Wine
  • 1 cup Heavy Cream

Instructions
 

  • Set a pot of water on to boil.
  • Butter a large oven-proof dish; choose one with more surface area rather than a deep one.
  • Peel and chop the garlic; set aside.
  • Peel and slice the parsnips; set aside.
  • Wash the Jerusalem artichokes. Add them unpeeled to the boiling water, lower to a simmer, and cook for 15 minutes until just tender. Remove them from the water with a slotted spoon and set aside to cool.
  • Add the parsnips to the pot of water, and let them cook for about 10 minutes or until just tender. Drain.
  • When the Jerusalem artichokes are cool enough to touch, peel and slice them.
  • Arrange the parsnip and Jerusalem artichoke slices in the buttered casserole dish.
  • Start the oven heating to 200 C / 400 F / Gas Mark 6.
  • Melt the butter in a small saucepan; add the garlic and thyme, and sauté a bit until the garlic starts to become a bit clear. Then add the mustard and wine, season with a bit of salt and pepper, and bring to a simmer. Pour evenly over the parsnips and Jerusalem artichokes. Cover the dish with tin foil.
  • Bake for 15 minutes. Remove from oven and remove the foil. Pour the cream evenly over top. Return to the oven uncovered for a final 15 to 20 minutes, or until golden brown.

Notes

Use a mild mustard, such as Dijon or whole-grain.
Tried this recipe?Let us know how it was!
This page first published: Apr 23, 2005 · Updated: Feb 1, 2021.

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Tagged With: Cream, Jerusalem Artichokes, Parsnips, Scallop

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