Pear and Parsnip Gratin

By Maverick19

This is courtesy of Ina Garten from her new book, Make It Ahead.
Serves 6-8

Ingredients

• 1 3/4 lbs parsnips, unpeeled, trimmed and cut in 1-inch chunks
• 3 Bosc pears, unpeeled, cored and cut into 1-inch chunks
• 3 Tbsp unsalted butter, small-diced
• 1/2 cup sour cream
• 2 extra large eggs, lightly beaten
• 3/4 tsp grated orange zest
• 3/4 tsp ground ginger
• Kosher salt and fresh ground pepper

Preparation

Step 1

1. Preheat the oven to 350 degrees
2. Place the parsnips, pears and 2 cups of water in a large saucepan and bring to boil. Lower the heat, cover, and cook for 15-20 minutes, until the parsnips and pears are both very tender. With a slotted spoon, transfer them into a food mill fitted with the coarsest blade set over a bowl and process.
3. Meanwhile, combine the butter, sour cream, eggs, orange zest, ginger, 2 1/2 tsp salt and 1 tsp pepper in a medium bowl. Whisk in the hot parsnip/pear purée, pour it into a 9x12x1 1/2 inch oval gratin dish, and smooth the top. Bake for 40-45 minutes, until slightly puffed and golden on top. Serve hot