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

Pea and parsnip gratin

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 750 Calories/Serving

45 Minutes

This unusual gratin contains quinoa and mushrooms, and is seasoned with cumin and turmeric, which give the dish a curry-like flavor. It’s deeply satisfying without being too rich or heavy.

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.

¾ pound parsnips
1 to 2 shallots
4 ounces cremini mushrooms
¼ cup rainbow quinoa
2 teaspoons spice blend (cumin- turmeric)
¾ cup petite peas
1 pastured egg
½ cup heavy cream
2 ounces baby arugula
2 ounces crumbled feta cheese
2 teaspoons sherry vinegar
1 to 2 shallots
4 ounces cremini mushrooms
¼ cup rainbow quinoa
2 teaspoons spice blend (cumin- turmeric)
¾ cup petite peas
1 pastured egg
½ cup heavy cream
2 ounces baby arugula
2 ounces crumbled feta cheese
2 teaspoons sherry vinegar

Nutrition per serving

Calories 19, Total Fat 47g (60% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 220mg (73% DV), Sodium 800mg (35% DV), Total Carb. 66g (24% DV), Fiber 12g (43% DV)

Instructions

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

Wash produce before use

Prep the ingredients

Heat the oven to 400ºF.

Scrub the parsnips. Cut in half lengthwise and then into ¼-inch-thick pieces.
Peel the shallot and cut into thin slices.
Wipe the mushrooms clean with a damp paper towel. Cut into ¼-inch-thick slices.
Rinse the quinoa in a bowl or fine-mesh strainer.

Cook the vegetables

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the parsnips, shallots, and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the parsnips are just tender, 2 to 3 minutes.
Add the spice blend, and toast until fragrant, 30 seconds to 1 minute. Add the quinoa and peas, and cook until the quinoa is lightly toasted, 1 to 2 minutes.
Stir in 2 to 3 tablespoons water and remove from the heat. Transfer to a bowl and let cool slightly. Meanwhile, prepare the gratin.

Assemble the gratin

In a bowl, mix the egg, cream, and ¼ cup water to make a custard. Season generously with salt and pepper, and mix until well combined.
Combine the custard with the vegetable mixture. Transfer to a lightly oiled baking dish and cook in the oven until well browned and the custard is set, 18 to 20 minutes. Remove from the heat and let cool, 5 to 10 minutes. While the gratin bakes, prepare the salad.

Make the salad

In a bowl, combine the arugula with the feta, vinegar, and 1 tablespoon oil. Season to taste with salt and pepper and toss to coat.

Serve

Transfer the gratin to individual plates and serve with the salad.

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