In order to bring you the best organic produce, some ingredients may differ from those depicted.

Caramelized parsnip strata with arugula-apple salad

Soy-Free, Vegetarian, Protein Plus

2 Servings, 740 Calories/Serving

35–45 Minutes

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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

Nutrition per serving

Calories 740, Total Fat 32g (41% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 960mg (42% DV), Total Carb. 89g (32% DV), Fiber 14g (50% DV), Protein 28g
Contains: Milk, Eggs, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the vegetables

Heat the oven to 350°F.

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.

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onions and parsnips, season with salt and pepper, and cook, stirring often, until the onions are soft and the parsnips have begun to caramelize, 10 to 12 minutes.
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.

On a sheet pan, spread the ciabatta in an even layer and toast in the oven until browned but still tender within, 8 to 10 minutes. Transfer the ciabatta to a medium bowl and increase the oven temperature to 400°F.
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.

In a large bowl, gently beat the eggs with the milk, parsley, thyme, and three-fourths of the Italian cheese blend. Season generously with salt and pepper. Add the toasted ciabatta and the parsnip mixture and toss to coat; if the bread seems dry, add 1 to 3 tablespoons water or milk (it should be the consistency of a moist stuffing).
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.

In a small bowl, whisk the vinegar with 1 to 2 tablespoons oil. Season to taste with salt and pepper. Add the arugula and apples and toss to coat. Season to taste with more salt and pepper, if needed.

Serve

Transfer the strata to individual plates and serve with the salad on the side.

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