Skip to main content
Epicurious
Cookbooks

Carrot, Parsnip, and Pea Gratin

Recipe information

  • Yield

    serves 6

Ingredients

Unsalted butter, for baking dish
5 large carrots, cut into 1-inch pieces
5 large parsnips, cut into 1-inch pieces
10 ounces frozen peas, thawed
10 ounces frozen pearl onions, thawed
1 cup heavy cream
Coarse salt and freshly ground pepper

Preparation

  1. Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish. Place the carrots, parsnips, peas, and onions in a medium bowl. Pour in the cream; season well with salt and pepper. Toss until well combined. Pour into the baking dish; bake, stirring halfway through, until bubbly and golden brown, 40 to 50 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsGratinCarrotRoot VegetableVegetableParsnipPeaBean and LegumePearl OnionOnionSideDinnerVegetarianGluten FreeNut FreeSpringCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.