Creamy Parsnip and White Bean Gratin with Rosemary Crumb Topping

Ingredients

• •1 pound parsnips, peeled and thinly sliced
• •1 can (15 ounces) white beans, drained and rinsed
• •1 cup heavy cream
• •1/2 cup grated Parmesan cheese
• •1 teaspoon fresh rosemary, finely chopped
• •1/2 cup panko breadcrumbs
• •2 tablespoons unsalted butter, melted
• •2 cloves garlic, minced
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-sized gratin dish.

2. 2

   In a large mixing bowl, combine the sliced parsnips, white beans, minced garlic, heavy cream, grated Parmesan cheese, salt, and black pepper. Stir until the ingredients are evenly coated and well mixed.

3. 3

   Transfer the parsnip and bean mixture into the prepared baking dish, spreading it out evenly.

4. 4

   In a separate small bowl, mix the panko breadcrumbs, chopped fresh rosemary, and melted butter until the breadcrumbs are evenly coated.

5. 5

   Sprinkle the rosemary crumb mixture evenly over the top of the parsnip and bean mixture in the baking dish.

6. 6

   Place the dish in the preheated oven and bake for 35-40 minutes, or until the parsnips are tender, the cream is bubbling, and the breadcrumb topping is golden and crisp.

7. 7

   Remove from the oven and let the gratin cool for about 5 minutes before serving. Garnish with a sprinkle of additional chopped rosemary, if desired.