Parsnip Gratin
Ingredients
- 2-1/2 pounds parsnips, peeled and very thinly sliced (1/8” thin or thinner)
- 1 large yellow onion, sliced
- 2 teaspoons olive oil
- ½ head cauliflower (2-1/2 cups cauliflower florets)
- 2 cups 2% milk
- 1 tablespoon brown rice flour (or all-purpose flour)
- 1-1/2 teaspoons salt
- Ground black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon dried thyme leaves
- 1 egg
- 7 ounces aged white cheddar (or gruyere or other good quality cheese), shredded
- ½ tablespoon butter for greasing a casserole dish
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