Parsnip Gratin With Turmeric and Cumin

Egads! I appreciate parsnips with feta and cumin (this I've done before, plus oregano), but 2c cream for 4 servings? Parsnips roast wonderfully minus the cream, if you wanted to simply toss the parsnips and other ingredients, skip the cream entirely, and bake. Healthier and, from my perspective, much tastier.

I wouldn't say we eat parsnips often, but we do eat them. I even put them into my chicken soup along with carrots, onions, and celery--they impart a really nice parsnippy sweetness. I use them in stir fries, roast them with carrots and sweet potatoes, and in other dishes.

I've never considered removing the core. I've never found them to be hard or inedible. Not sure this is a necessary (and labor-intensive) step.

Meant to note that, not trying to be a naysayer; I try to avoid the larger parsnips.

Why cut out the core of the parsnip? At age 74, I never heard of such a strange idea.

Yes, you can use yogurt to cut calories. I used 1 cup Greek style and it worked perfectly. Perhaps drier than heavy cream but didn't look any different from the picture.

Used a bit more cayenne for kick and then topped with thyme rather than chives. Maybe less turmeric and a bit more cumin? Anyway, it was great, loved it!

another wonderful use of parsnips: Parsnip Patties. I mix parsnips, onion, potato (all grated), with some garlic and otherwise vary the seasonings (turmeric, cumin, and cilantro; or a mixture of thyme and parsley). Bind it all together with egg and if necessary, some bread crumbs, then you can fry them or roast them. Great with a dollop of yogurt, plain or seasoned.

Directly below the ingredient list is a pale grey "i" icon. Click on that and the full nutritional analysis appears. You'll find it on all of the newer NYT recipes.
It was added to "Cooking" a couple of years ago after many reader requests. A valuable tool. I agree with "zeichgeist", the 797 calories per serving is alarming. I will try 50:50 with Greek yogurt and cream to reduce the fat and add a tart counterpoint.

sounds yummy, but 797 cal per person....at first i thought nice side for thanksgiving, but i agree tossed with other ingredients, perhaps a dash of heavy cream ......or olive oil

Regularly serve mashed turnip and parsnips instead of mashed potatoes. Just cook the turnip and parsnips until tender, blend them in a food processer with butter and it beats potatoes any day.

I make roasted parsnips and carrots fairly frequently and recommend removing the cores; if you catch that woody texture in a dish like this it'd be icky.

Recipe does mention removing the cores, though. :-)

It may be the math, since the nutritional data was derived from dividing three pounds of parsnips and two cups of cream into just four servings. A diabetic, I was sobbing about the carb count until I noticed this!

Sure, substitute yogurt for the heavy cream but don't expect the dish to taste quite as good. Parsnips alone have lots of sugar and are very sweet so this is not a low calorie dish even if you don't use heavy cream. Once in a while won't hurt you!

I was thinking of using crumbled goat cheese. Perhaps that would give it a French-India flair, like I would imagine some of the dishes of Pondicherry might be.

Well, okay, but parsnips are very sweet already.