Parsnips were a staple food in the Netherlands before the introduction of the potato. These ’forgotten veggies’
have fallen out of favor in recent decades, but are slowly making a comeback. My parsnip bake is great with a good steak and a simple green salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 6 large parsnips, scrubbed and thinly sliced into rings
- 2/3 cup grated Old Amsterdam cheese (80 g)
- 4 tbsp creme fraiche
- Salt & pepper
- Freshly grated nutmeg
- 1 tbsp butter
Preheat the grill to 356 degrees F (180 degrees C). Microwave the parsnips with 2 tbsp of water in a covered microwave safe dish for five minutes on high, or until tender. Drain and pat dry. Layer half the parsnips in a small baking dish, slightly overlapping them like roof tiles. Cover with half the cheese and creme fraiche, and season with salt, pepper and nutmeg. Layer the remaining parsnips, and cover with the rest of the creme fraiche and cheese. Season again with salt, pepper and nutmeg. Dot butter over the top and place under the grill until browned and bubbling.
Old Amsterdam is an aged Gouda that is hard and crumbly of texture, but soft on the palate. It is pretty widely available abroad now, but if you can not get your hands on it, simply use your favorite mature cheese.