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.