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.
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:
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:
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:
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)
- 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.