Ina Garten Pear and Parsnip Gratin

Ina Garten pear and parsnip gratin takes 1 hour 15 minutes and just parsnips, Bosc pears and sour cream to make a silky, lightly sweet baked vegetable side dish. Try this make-ahead winter side dish for Thanksgiving or Christmas dinner, since it's a simple recipe you can assemble 3 days early.

Run the cooked parsnips and pears through a food mill, then whisk the hot purée straight into the eggs and sour cream. Skip the milling and you get stringy, lumpy bits of parsnip instead of a smooth custardy gratin.

Ina Garten likes purées for entertaining because they reheat so well, so she bakes this one with eggs and sour cream until it sets like a savory custard. Orange zest and ginger bring out the natural sweetness of the pears and parsnips, as she wrote in Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Pear and Parsnip Gratin

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

190

kcal

Parsnips and pears simmer until soft, then get puréed and baked with eggs and sour cream. The result is a smooth, custardy gratin with a puffed, golden top and a gentle hint of orange and ginger.

Ingredients

• 1 3/4 pounds parsnips, unpeeled, trimmed and cut in 1-inch chunks
  

• 3 Bosc pears, unpeeled, cored and cut in 1-inch chunks
  

• 3 tablespoons unsalted butter, small-diced
  

• 1/2 cup sour cream
  

• 2 extra-large eggs, lightly beaten
  

• 3/4 teaspoon grated orange zest
  

• 3/4 teaspoon ground ginger
  

• Kosher salt and freshly ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the purée goes into the dish.
• Cook the parsnips and pears: Place 1 3/4 pounds unpeeled parsnips, 3 cored Bosc pears and 2 cups of water in a large saucepan and bring to a boil. Lower the heat, cover and cook for 15 to 20 minutes, until both are very tender.
• Mill the purée: Lift the parsnips and pears out with a slotted spoon into a food mill fitted with the coarsest blade, set over a bowl. Then process them into a coarse purée.
• Mix the custard: While the vegetables cook, combine 3 tablespoons diced butter, 1/2 cup sour cream, 2 beaten eggs, 3/4 teaspoon orange zest, 3/4 teaspoon ground ginger, 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Then whisk in the hot purée until smooth.
• Fill the gratin dish: Pour the mixture into a 9 x 12 x 1 1/2-inch oval gratin dish. Then smooth the top with a spatula so it bakes evenly.
• Bake and serve: Bake for 40 to 45 minutes, until the gratin is slightly puffed and golden on top. Serve it hot, straight from the dish.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO stainless steel food mill, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this pear and parsnip gratin ahead of time?

Yes, Ina Garten suggests assembling the gratin, covering it and refrigerating it for up to 3 days. Bake it just before serving, since the full 40 to 45 minutes gives it the puffed, golden top.

Do I need a food mill to make the purée?

A food mill gives the best texture because it breaks down the fibrous parsnips without turning them gluey. If you don't have one, a potato ricer works, or you can use a food processor, though the gratin will come out a little denser.

Do I have to peel the parsnips and pears?

No, the recipe leaves both unpeeled, which saves time. The food mill catches the tougher bits of skin while the flavor stays in the purée.

Can I swap the sour cream for something else?

Plain full-fat Greek yogurt is the closest swap, since it brings the same tang and creaminess. I'd avoid low-fat versions because they can make the gratin a little watery.

What's the most common mistake with this gratin?

Pouring cold purée into the egg mixture is the usual slip, because the hot purée is what helps the custard come together and bake evenly. Whisk it in right after milling, then get the dish into the oven.