Caramelized parsnip strata with arugula-apple salad
The underappreciated parsnip, carrot’s bolder cousin, takes a leading role in this savory bread pudding. Toasting the ciabatta first drives the moisture out, leaving it ready to absorb the flavors of the herbs in the egg binding. Consider serving this with a chilled sparkling wine (or sparkling water with a lemon wedge); the bubbles and acidity cut through the richness of the dish.
- 1 yellow onion
- ¾ pound parsnips
- 1 ciabatta roll
- Fresh flat-leaf parsley
- Fresh thyme
- 2 pasture-raised organic eggs
- ½ cup milk
- ½ cup Italian cheese blend (mozzarella - provolone)
- 1 apple
- 1 tablespoon champagne vinegar
- 3 ounces baby arugula
Prep and cook the vegetables
- Peel and coarsely chop the onion.
- Trim the root ends from the parsnips; cut them in half lengthwise, then crosswise into ¼-inch half moons.
Stir in ½ cup water and cook until the parsnips are just tender, 2 to 3 minutes.
While the vegetables cook, toast the ciabatta.
Toast the ciabatta
- Tear the ciabatta into 1-inch pieces.
While the ciabatta toasts, prepare the remaining ingredients.
Make the custard and assemble the strata
- Strip the parsley and thyme leaves from the stems; coarsely chop the leaves.
Transfer to a baking dish, top with the remaining cheese, and bake until cooked through and browned on top, 20 to 25 minutes. If the surface gets too brown before the center is cooked, loosely tent the strata with foil. While the strata cooks, assemble the salad.
Prep and assemble the salad
- Cut the apple in half; remove the core and thinly slice the fruit.
Nutrition per serving: Calories: 740, Protein: 28 g, Total Fat: 32 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 5 g, Saturated Fat: 10 g, Cholesterol: 210 mg, Carbohydrates: 89 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 960 mg
Contains: eggs, milk, wheat