Parsnip and leek gratin

Parsnip and leek gratin

Total: 1 hr 30 min. | Active: 30 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 536 kcal
, Fat: 39 g
, Carbohydrate: 26 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g parsnips, peeled and cut into slices approx. 2 mm thick
300 g leek, cut into rings
1 tsp salt
200 g feta, crumbled


4 dl single cream for sauces
4 dl full-cream milk
1 garlic clove, squeezed
1 organic lemon, use grated zest only
1 tsp cinnamon
1 tsp salt
a little pepper
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One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Place the parsnips and leek in the prepared tray, season with salt, mix together. Mix in the feta.


Combine the single cream with all the other ingredients, pour on top of the vegetables.

To bake

Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove from the oven, leave the gratin to stand for approx. 5 mins.

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