Parsnip and Kale Gratin (Cookbook Recipe)

gluten freevegetarian
Parsnip and Kale Gratin (Cookbook Recipe)

Parsnip and Kale Gratin (Cookbook Recipe)

I got the okay from my publisher to share a recipe from my cookbook with you all!

Every day I walk by my bookshelf, I can’t help but pick up my cookbook. I’m so proud of it and I thought by now, I’d be “over” it, since I’ve been looking at the same recipes for about a year.

Nope – the opposite! Each time I flip through my cookbook, I find a new favorite recipe (as you can tell, by now, I have a lot of favorites.)

I’m sharing this Parsnip and Kale Gratin with you, because it’s definitely a more winter-themed recipe and for those of you who live with the seasons, I want to make sure you get to enjoy it while the snow piles up outside.

The most common types of gratins are made with potatoes, which, if you’re trying to keep that glycemic index low, aren’t ideal. Therefore, I’ve swapped in parsnips instead of potatoes and I’ve added plenty of fresh chopped kale for more heartiness, texture, nutrients and flavor.

Parsnip and Kale Gratin (Cookbook Recipe)

The parsnips are nutty and sweet, as opposed to the otherwise predictable flavor of the potatoes. The Gouda cheese and the thyme bring such warmth and savoriness, you’ll want to grab a fork and curl up with the casserole dish yourself. Okay, that’s probably not a good idea, but you get the picture!

I love this gratin – it’s perfect for entertaining, because it’s one of those easily-prepared-ahead-of-time dishes that smells so decadent when it’s roasting in the oven. Your guests will be sniffing all evening, asking, “What is that?!”!

Here’s the actual page that the recipe lives on, in the Casseroles section:

Parsnip and Kale Gratin (Cookbook Recipe)

Now, as you can see, each recipe has the following extra information (aside from the recipe itself):

  • Nutritional information
  • Rating by difficulty on a scale of 1-3, using cute spirals (see above the GF indicator)
  • Dietary indicators, which include: Paleo, Gluten-Free, Vegetarian, Vegan
  • A little introduction by yours truly, to add some life to each recipe.
  • “Also works well with”: I list other vegetables that can be used in place of the one used in the recipe. Now, you can work with whatever you have on hand in the refrigerator and adapt the recipe to fit your preferences!

Actually, the short anecdotal paragraphs at the beginning of each recipe are kind of my favorite part of the book. This cookbook has so much of my personality in it and not just from the introductory material with my story. I feel like this book is a little piece of me.

If you haven’t pre-ordered the Inspiralized cookbook yet, I hope you do! It publishes on February 24th and is available now through the following retailers:

Inspiralized Cookbook - Pre-Order Now!

Inspiralized Cookbook - Pre-Order Now!

Inspiralized Cookbook - Pre-Order Now!

Please note, the UK edition of my cookbook will be available on April 9, 2015. Make sure you are subscribed to my newsletter for updates with pre-order links and more information.

Also, if you pre-order the cookbook, you’ll instantly receive a download link for a Bonus Pack if you enter your purchase order number into this form. What’s in the Bonus Pack? Oh, just four weeks of spiralized meal plans with shopping lists, 4 brand new recipes and 4 recipes from the cookbook, that will never be featured on the blog – or anywhere else!

Here’s a sneak peak at the Bonus Pack:

The Inspiralized Cookbook

The Inspiralized Cookbook

Thanks for your support, always. And I know you’ll love this Parsnip and Kale Gratin – it’s a spiralized winter casserole that you and your loved ones will remake over and over again.

Nutritional Information & Recipe


Parsnip and Kale Gratin (Cookbook Recipe)

Prep Time20 mins
Cook Time1 hr 20 mins
Servings: 4 -6


  • 4 large parsnips peeled
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • ¼ teaspoon red pepper flakes
  • 6 packed cups of kale stems removed and chopped
  • 2 ½ teaspoons fresh thyme flakes
  • salt and pepper to taste
  • 3 cups shredded Gouda cheese


  • Preheat the oven to 425 degrees. Coat a 6 x 9 baking dish with cooking spray and set aside.
  • Slice the parsnips halfway lengthwise, careful not to cut farther than the center. Spiralize, using Blade A. Set aside.
  • Heat olive oil in a large skillet over medium heat. Once oil heats (flick water into the skillet and if it sizzles, it’s ready,) add in garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in kale and 2 teaspoons of thyme and season generously with salt and pepper. Sauté for 3-5 minutes or until the kale is cooked through and wilted. Remove pan from heat and set aside.
  • Layer a quarter of the parsnips in the bottom of the prepared baking dish in an even layer and top with a third of the kale. Top the kale with another quarter of parsnips, 1 cup of gouda, and season with a ¼ teaspoon of thyme. Top with kale, then parsnips, then another cup of gouda and ¼ teaspoon of thyme. Repeat once more, ending with the last cup of gouda and the rest of the thyme.
  • Cover with foil and bake for 25-30 minutes or until parsnips are al dente when pierced with a fork.
  • Remove from the oven and allow to sit for at least 5 minutes before serving.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Sue says:
I save time with my workout by keeping my gym packed and ready to go all the time.
hillary says:
A lot of meal prep on sundays helps keep cooking time down throughout the week!
MaryJane says:
I have pre-ordered your book to get the bonus pack and tried to fill in my confirmation number on "this form" like it says in the body of this blog. When I clicked on that link it says Error 404 the page you are looking for no longer exists. Can you help me, please. Thanks :)
Ali Maffucci says:
Sorry about that - the link has been fixed, please try again! Thank you!
MaryJane says:
Thank you! You are fast :)
Sandra says:
I love the "Also works well with" section--what a great idea! Just curious...I notice there is no photo on this particular recipe page, will there be pictures of many of the recipes?
Ali Maffucci says:
The picture you see in the post (the opening image) is with this recipe. I just separated them for the sake of the blog post! Most of the recipes have images with them, yes!
Sandra says:
Great!...thanks. I'm one of THOSE who have trouble visualizing recipes.:)
Missy says:
Meal planning and prep on the weekend. This also keeps me from making extra trips to the store and overspending on both calories and money:).
ruth Detroit area says:
The recipe seemed a little daunting until I realized the first 8 ingredients were listed on the list of ingredients twice! Actually, I have an unopened wedge of 'smoked gouda' in the fridge right now. Wonder if that'll work as well as plain gouda? Tomorrow I groc shop, so I'll have to put 'fresh thyme', 'parsnips' and 'kale' on my list and give it a try - sounds great! ~ ruth
ruth Detroit area says:
h-m-m-m - it's been about 90 seconds since I hit "Post Comment" on the comment above, and the 'list of ingredients' is already corrected: YOU'RE GOOD!! :-)
Hillary says:
I didn't receive my bonus pack... do you know what's going on?
Ali Maffucci says:
I'll email you now!
Maryellen says:
I am so excited for you and your book deal. Congratulations
Sarah says:
Sounds delicious. The directions call for 3 cups of Gouda, but the list of ingredients has only 2. Which is it, please.
Ali Maffucci says:
It's been updated, Sarah! It's 3!
Tara says:
I save time by juicing my breakfast fruits the night before... I can drink my breakfast anytime and anywhere and it was prepped ahead!
I'm literally sending this post to my husband right now saying we need to make this and buy this cookbook! Haha Thanks for sharing!
Cannot wait for my cookbook to arrive! I make your recipes at least 2-3 times a week, my boyfriend and I both love them! I've never been a pasta/potato/rice eater - so this has given us so much more variety for foods that typically include those. In fact, we love it so much that we gave Spriralizers to our friends and family for Christmas this year! Can't wait to see what recipes you come up next! :)
I am looking forward to getting your cookbook. I made the spicy crab with butternut squash noodles last week, and that was simply phenomenal. My husband kept telling me it looked like a dinner from a fancy restaurant. :)
Lindsay says:
I signed up for a local CSA and I have been getting SO much Kale recently! I am going to have to try this recipe tonight! Thanks!!
Susan says:
I am looking forward to the arrival of your cookbook. The preview recipes I have seen look wonderful. I am curious about why the fiber content does not seem to be listed in the nutritional content when the amount of fiber is definitely one of the assets of your recipes. For those of us who do WeightWatchers, fiber is a necessary component for calculating points value. Glad to see fiber content in the on-line version of the recipe you posted today. Thanks for your good work.
Sarah says:
Just preordered it!!! I like to make notes in my cookbooks, is there room for those on the pages?
Sonia says:
Can't wait to try this! Looks amazing!
Sally says:
i prep my veggies right after i buy them, helps save me time during the week to be able to throw in some peppers and carrots into a quick stir fry.
allisonemme says:
We try to plan our breakfasts/dinners for the week ahead of time and do some meal prep on Sundays!
Ashley says:
I save time by packaging my food in ziploc bags, labeling them and freezing until ready to cook. Also, cooking on Sunday for several weekdays means a quick warm up in the stove instead of scrambling after a late day at work.
Benjamin Ford says:
I can't wait till I get my book. This recipe looks amazing.
Benjamin Ford says:
To save time. I have a sheet that has a grocery list and a meal planning sheet on it. So I able to make my grocery list based on the meals I put on the sheet and that way I'm not trying to figure out everyday what we're going to eat.
PapercutPixi says:
My boyfriend and I are SUCH huge fans of your site and recipes. Thank you so much for taking the time to share them with us! You've inspired us countless times and a sincere congrats on the book!
Sharon Chaney says:
Really looking forward to your cookbook. Have prepared so many of your recipes to date. I am having trouble submitting the preorder form. Did it once before (1/27/15) when I ordered the book but never received the preorder package. Saw above that someone was having trouble and you said submit again, so I did. Well, on the line for your name when you type it in it will split in half and an * appears and Required in red letters is shown. Don't know what it is asking for and will not take my request. Your assistance is so appreciated.
Having easy recipes ready to go! I love yogurt with fruit, spiralized zoodles & green juice!
Jacky says:
Yum! So excited for the cookbook...I pre-ordered back in December
Sandra says:
I really try to prep as much as I can ahead of time, it really makes such a big difference
Shelley Meyers says:
Looks great
Heather says:
I save time by doing some meal prep on the weekends so I only have to wash a big load of dishes then and not each evening.
Rachel says:
Love the also works well with section! I like the versatility depending on what's in the cupboard.
Maria says:
Get a menu planned for the week, so I don't over buy at the supermarket
Lisa says:
Sounds delish!
Michelle says:
I save time by putting food in freezer bags and saving until I'm ready for them.
Marcia says:
The new cookbook looks great and I will order it but why was the Fiber count left out?
Kate says:
Ali, Made this recipe, and I loved it (just like all of your recipes). I do think there might be an error in the recipe, though. On the side you have the prep time as 20 minutes and the cook time in the recipe as 30 minutes, but you have the total on the side as 1:20? I am not sure how you get to the hour and 20 minutes from the rest of the times in the recipe. Thanks! Kate
Philippa says:
I have the same problem as Kate. Can't get the cooking time to add up to 1:20.
Kathy says:
I have never been a fan of parsnips, but I have been so impressed with Ali's recipes that I decided to try this. I was pleasantly surprised! It was delicious, even though I had to use mozzarella instead of gouda (all I had on hand at the time). I will definitely be buying parsnips again and making this again!
Meaghan says:
We love hearing this! Thanks for giving it a try!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.