Ingredients

• 500 g Parsnips
• 500 g Carrots
• 150 g Oka cheese (or similar semi-firm Quebec cheese)
• 150 ml 35% Cream
• 100 ml Milk
• 30 g Unsalted butter
• 20 g All-purpose flour
• 1/4 tsp Grated nutmeg
• to taste Salt
• to taste Freshly ground black pepper
• 50 g Panko breadcrumbs
• 50 g Roughly chopped pecans
• 1 tbsp Maple syrup (optional)

Instructions

1. 1

   Preheat oven to 190°C (375°F). Butter a medium-sized gratin dish.

2. 2

   Peel the parsnips and carrots, then slice them into thin rounds, about 3-4 mm thick.

3. 3

   In a large pot of boiling salted water, blanch the parsnip and carrot rounds for 5-7 minutes, just enough to slightly soften them. Drain thoroughly.

4. 4

   In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring, to form a roux.

5. 5

   Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 2-3 minutes until thickened.

6. 6

   Remove from heat. Add half of the grated Oka cheese, nutmeg, salt, pepper, and maple syrup (if using). Stir until the cheese is melted and the sauce is smooth.

7. 7

   Arrange the blanched parsnips and carrots in the prepared gratin dish. Pour the cheese sauce evenly over the vegetables.

8. 8

   In a small bowl, combine the panko breadcrumbs and chopped pecans. Sprinkle this mixture over the gratin.

9. 9

   Bake for 25-30 minutes, or until the gratin is golden brown and bubbling. Let rest for a few minutes before serving.