← All recipes

Parsnip, Potato And Lima Bean Gratin With Carrot Flax Crust

Parsnip, Potato And Lima Bean Gratin With Carrot Flax Crust is built on Red Potatoes, Parsnips, Fordhook Lima Beans, Fresh Thyme Skillet Hash, and Sweet Onion. It takes about 1 hr 30 min and serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 10 oz
• 2
• 8 oz
• 4 sprig
• 1/2 cup
• 1 tsp
• 4 oz
• 3 oz
• 2 oz
• 2 tbsp
• 1 slice
• 1
• 1 tbsp

Method (preview)

1. 1

   EQUIPMENT: steamer, an ovenproof skillet or casserole, preheated oven 375F.

2. 2

   PRECOOK THE VEGETABLES: Cut the potatoes and parsnips into 1/2- inch cubes.

3. 3

   Put the vegetables into a steamer's basket.

4. 4

   Toss to mix; sprinkle lightly with salt and pepper.

5. 5

   Top with the limas.

6. 6

   Lay 3 fresh thyme springs on top.

7. 7

   Cover and steam for 25 minutes. (Note: Steaming the lima beans this long makes them shrink slightly and deepens their earthy flavor.) Cool completely (30 minutes or longer).

8. 8

   STOVE-TOP HASH: Heat a nonstick oven-proof skillet until medium-hot.

9. 9

   Add the oil and swirl to coat.

10. 10

    Saute the onion with a pinch each of salt and pepper.

11. 11

    After about 4 minutes, add the chopped boy choy and continue to saute for up to 5 minutes, or until the boy choy is soft but still bright green.

12. 12

    Add the steamed vegetables to the skillet. Season with additional pepper.

13. 13

    Stir to combine.

14. 14

    Press the hash down firmly and evenly in the pan and cook, shaking occasionally, until the hash is lightly browned on the bottom, 5 minutes.

15. 15

    Stir to redistribute the browned bottom crust and the slightly caramelized milk.

16. 16

    Turn off the heat.

17. 17

    Add half the cheese and leaves from the remaining sprig of thyme.

18. 18

    Stir to combine.

19. 19

    Press the hash down firmly.

20. 20

    Pour on the rest of the milk and add up to 2 tablespoons of water.

21. 21

    Swirl the pan to distribute.

22. 22

    Top with the remaining cheese.

23. 23

    Combine bread crumbs, carrots and flax seed (if using); season with pepper.

24. 24

    Spread the crumb mixture to cover the top.

25. 25

    Place in a PREHEATED 375F OVEN for 25 minutes or until slightly crusty and dry.

26. 26

    Check at 20 minutes: when the sauce is not longer visibly bubbling, it's dry enough.

27. 27

    We are looking for a sauce not a gravy.

28. 28

    Remove from the oven; let stand a minute then cut into portions.

29. 29

    Serve as a side dish.

30. 30

    Williams-Sonoma Cookbook (1998: Time-Life).

31. 31

    This was very good!