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Parsnip, kale and red onion gratin with gruyère

  • 4.83 Star
  • Timer Prep 30 min
    Cook 42 min
  • Chart 163.0 cal/
  • Chef hat Medium


Chop into 2.5cm pieces the curly kale or cavolo nero. Grate the Gruyère. Thinly slice the red onions. Chop the fresh thyme. Smash the garlic cloves.


  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Peel and trim the parsnips, then cut into slices about the thickness of a pound coin.
  3. 3 Heat a sauté pan and add the olive oil and red onions.
  4. 4 Sprinkle with salt and pepper, then sauté for 5 minutes until soft.
  5. 5 Add the thyme and set aside.
  6. 6 Pour the cream and milk into a wide pan and add the garlic and some salt.
  7. 7 Bring to a simmer, then add the parsnips and simmer for 5 minutes, until slightly softened.
  8. 8 Remove the parsnips from the pan, and reserve the liquid.
  9. 9 Meanwhile, blanch the kale for 2 minutes, then squeeze out the excess water.
  10. 10 In a deep ovenproof dish, layer the parsnips with the kale and red onion, adding a sprinkle of cheese after each layer.
  11. 11 Pour over the hot cream and milk and add a final sprinkle of cheese.
  12. 12 Bake for 30 minutes, then remove and leave to settle for 10 minutes before serving.

6 Reviews

  • Rich

    Great meal! Easy to make and tastes c'est magnifique!

  • Gosh

    Absolutely amazing meal. Really tasty the only thing which I would suggest is adding a bit ore garlic than recipe is showing. Perfect no meat healthy option.

  • TopCat22

    This was very nice but not sure I'll make again because of all the washing up: a pan to sauté the onions, a large pan to boil the parsnips in the milk& cream, a pan & colander for the kale &finally the baking dish. I agree that more garlic would improve it and generous seasoning. I ended up with kale on the top because I started with parsnip, then onion, kale &cheese ,and then repeated .would have been better doing onion, kale and parsnip so that the final layer was parsnip

  • Alex

    Tastes heavenly!!! Takes long to make so it's our weekend treat. But definitely worth trying out!

  • Bee

    This is a beautiful flavoursome dish. Either a main with extra veg or as a veg side dish. Loved it.

  • Rachel

    This dish is definitely worth the effort. It was simply delicious, even the kids loved it. Fantastic to find a recipe that uses parsnips like this instead of roasting or making soup out of them as I usually do. Going to be a regular dish in our house now.

  • Average per serving
  • Calories 163.0kCal
  • Fat33.6g
  • Saturated19.2g
  • Salt0.28g
  • Carbohydrates22.7
  • Sugar13.1g
  • Protein8.2g
  • Fibre8.5g