Can I make the parsnip gratin in advance and reheat it later?

Yes, you can make the parsnip gratin in advance and reheat it later in the oven. Cover the dish with foil and heat it for about 15-20 minutes in a preheated oven.

Can I serve the parsnip gratin as a main dish?

Yes, you can also serve the parsnip gratin as a main dish, for example with a fresh salad on the side.

Crispy shrimp and parsnip gratin with yellow curry

Name: Crispy shrimp and parsnip gratin with yellow curry
Cook time: 1 min
Total time: 1 min
Yield: 8P
Ingredients: 450 g frozen shrimp cakes; 2 eggs; 2 spring onions; 8 sprigs of chervil; 200 g panko; 1 base of grape seed oil; ¼ bunch of coriander; 0.5 tbsp chili powder; Salt; For the gratin:; 3 large parsnips (about 600 g); 2 tablespoons peanut oil; 20 g butter; 2 kits of Thai yellow curry from Blue Elephant; 200 ml warm water to dissolve the coconut powder.

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Do you want to get started with this crispy shrimp and parsnip gratin with yellow curry? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8P

450 g frozen shrimp cakes
2 eggs
2 spring onions
8 sprigs of chervil
200 g panko
1 base of grape seed oil
¼ bunch of coriander
0.5 tbsp chili powder
Salt

For the gratin:
3 large parsnips (about 600 g)
2 tablespoons peanut oil
20 g butter
2 kits of Thai yellow curry from Blue Elephant
200 ml warm water to dissolve the coconut powder.

450 g frozen shrimp cakes
2 eggs
2 spring onions
8 sprigs of chervil
200 g panko
1 base of grape seed oil
¼ bunch of coriander
0.5 tbsp chili powder
Salt

For the gratin:
3 large parsnips (about 600 g)
2 tablespoons peanut oil
20 g butter
2 kits of Thai yellow curry from Blue Elephant
200 ml warm water to dissolve the coconut powder.

Preparation method

How do you make this?

Preheat the oven to 180°C. Peel the parsnips and slice them very thinly with a mandoline. Layer them in a buttered baking dish lined with baking paper.

Prepare the curry. One kit contains 1 packet of coconut cream powder, 1 packet of yellow curry, and 1 packet of fish sauce.

Mix the 2 packets of coconut cream powder with the 200 ml of warm water. Sauté 1 or 2 packets of yellow curry (depending on how spicy you want it) in peanut oil for 2 to 3 minutes, add the coconut cream, and deglaze with the fish sauce. Carefully pour this mixture over the parsnips, cover with aluminum foil, press down firmly, and bake for 45 minutes in the oven. Remove the aluminum foil and bake for another 15 minutes. Let it cool completely and refrigerate. Once it has set well, remove the gratin from the dish and you can cut it into nice shapes. Just before serving, you can reheat it in the oven or microwave.

Cut the spring onions into 5 cm pieces. Cut them in half on one side, lay them flat, and slice them into super fine julienne. Soak them in a bowl of ice-cold water. Place them in the refrigerator. They will curl after about 30 minutes.

Mix the panko and chopped coriander. Season the thawed and dried shrimp with salt and chili powder. Dip them in the beaten eggs, and then in the panko. Press down well so that the breadcrumb crust adheres properly.

Heat 1 cm of grape seed oil in a pan and briefly fry the shrimp on both sides. Let them drain on kitchen paper.

Arrange them on a plate, with the shapes of warmed parsnip gratin. Garnish with the curled spring onions and chervil.

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