Dauphinois Parsnips

I'm all about my starchy accompaniments but everyone knows carbs are the enemy and sometimes we need our space from them but obviously, that's easier said than done.

This dish is the perfect carb-side-dish substitute, I even fooled my dad, who's quite stubborn when it comes to carbless meals.

I guess replacing potatoes with distant, yet similar relatives is my thing at the moment...

Try it out, you won't regret it!

YOU WILL NEED:
500G PARSNIPS (THINLY SLICED IN FOOD PROCESSOR)
1 RED ONION (THINLY SLICED IN FOOD PROCESSOR)
100G SINGLE CREAM
1 CUP VEGETABLE STOCK WATER
3 BAY LEAVES
PARMESAN CHEESE
SALT, PEPPER
1 NUTMEG
OLIVE OIL
UNSALTED BUTTER

Start by heating the single cream and stock water in a pot and boiling the parsnips and red onion in the mixture for 5-7 minutes.

Save one cup of the liquid and drain the parsnips and onion and bring back to the pot. Mix in 1/4 cup grated parmesan cheese, 2 tablespoons of butter, a tablespoon of olive oil, and a pinch of salt and pepper. Add the liquid you saved.

Grease a medium - large baking dish of your choice with butter and pour in the parsnips and onions. Tear the bay leaves and mix them in and grate approximately a teaspoon of the nutmeg on top. Cover the top with a layer of parmesan cheese, drizzle with olive oil, salt and pepper and bake for 45 minutes to an hour.