Embrace this chilly season with Parsnip Carrot Leek Horseradish Cream Casserole. So winter can be tough on us seasonal cooks. The pantry looks bare, the produce seems uninspiring, and the chill makes us crave comfort. However, fear not, because this Parsnip Carrot Leek Horseradish Cream Casserole is here to save the day (or night).
Earthy parsnips, sweet carrots, and tender leeks come together in a hearty, flavorful dance. These winter veggies get a star treatment, braised to perfection in a large skillet. Significantly, this step isn’t just for show – it boosts their natural flavors. Therefore, turning simple ingredients into a chorus of deliciousness.
The Creamy Horseradish Sauce is heavenly!
Enter the creamy horseradish sauce. Don’t let the four tablespoons of horseradish scare you. This isn’t a dish for daredevils. The cream mellows out the heat, creating a perfect balance. Consequently, it’s just enough zing to make your taste buds sit up and take notice, without setting your mouth on fire.
This Parsnip Carrot Leek Horseradish Cream casserole isn’t just for dinner. It’s versatile enough to shine at lunch, or even brunch. Picture it: a cold Sunday morning, a hot cup of coffee, and a slice of this comforting casserole.
Also, cooking this recipe is a breeze. Once the veggies are braised and coated in the luxurious horseradish cream, then, everything goes into the oven. As a result, you have a golden, bubbling masterpiece that makes your kitchen smell divine.
The real magic lies in the contrast. The slight sting from the horseradish wakes up your palate, while the cream provides a soothing hug. It’s like a winter’s day spent inside, cozy and warm, watching the snow fall outside.
So, don’t let winter’s chill dull your culinary spirit. Grab those parsnips, carrots, and leeks. Whip up this casserole and turn those kitchen challenges into a delicious triumph. This Casserole is your new go-to for a seasonally spectacular meal. This vegetable casserole takes only an hour to create from start to finish. It’s hearty enough to serve as a main meal and more sparingly, as a side dish.
Stay warm, stay fed, and keep cooking!
Parsnip, Carrot, Leek, Horseradish Cream Casserole
Ingredients
- 1+1/2 lbs parsnips
- 3/4 lb carrots
- 3/4 lb leeks
- 2 medium sized red onions
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper to taste
- 1/4 cup water
- Fresh zest of a 1/2 lemon
- 1 sprig of thyme
- 2 large eggs
- 1/2 cup milk
- 3/4 cup creme fraiche
- 4 oz hard cheese Gruyere, aged Gouda, etc.
- 4 tablespoons prepared horseradish drained.
Instructions
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Peel the carrots and parsnips and cut them into quarters lengthwise.
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Wash the leeks thoroughly and pat dry. Trim the bulbs and cut into rings.
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Peel the onions and cut them into wedges.
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Heat the butter in a large keep skillet. Add the leeks and red onions and stir to coat with the butter. Let cook until they become soft, Add the parsnips and carrots to the skillet. Season with salt and freshly ground pepper.
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Then add the 1/4 cup water, toss to coat. Cover and simmer for 15 minutes.
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Check the vegetables occasionally. If the pan becomes too dry, add more water a few tablespoons at a time. Remove the vegetables from the heat.
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Preheat the oven to 350 F.
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Wash the lemon half, pat dry, and zest.
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Rinse the thyme and separate the leaves from the stem.
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In a separate bowl, whisk together the eggs and milk.
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Grate the cheese and add it and the creme fraiche to the egg mixture.
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Mix in the fresh lemon zest and horseradish.
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Transfer the vegetables from the saucepan to a medium sized (approximately) 8 X 12 inch casserole dish. Pour the liquid over the top.
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Place the casserole dish in the oven and bake for 30 minutes.
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Remove and let cool for 10 minutes before serving.
Like this Parsnip Carrot Leek Horseradish Cream Casserole? Also, check out some of these other delicious recipes:
CHICKEN BREAST WITH GINGER ORANGE PARSNIPS
BRATWURST LEEK CREAM TART
CREAMY PEAR PARSNIP SOUP
