# Turmeric-Cumin Parsnip Gratin with Caramelized Cabbage and Anchovy Herbs > Sweet parsnips bake in golden turmeric cream with cumin, alongside cabbage with deeply caramelized edges and a tender center. A generous tumble of parsley, dill, walnuts, and lemony anchovy dressing keeps the plate bright, savory, and full of contrast. - URL: https://www.chezjk.com/recipes/parsnip-gratin-with-turmeric-cumin-caramelized-cabbage-with-anchovies-herbs - Author: Jonathan Katzman - Cooked and photographed: 2022-10-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Turmeric-Cumin Parsnip Gratin with Caramelized Cabbage and Anchovy Herbs](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F2838edf0a52e81f3.jpg) ## Parsnip Gratin with Turmeric and Cumin Parsnips bring enough sweetness and body to make a satisfying gratin without cheese. Cream carries the earthy spices, while a short uncovered finish concentrates the sauce. ### Ingredients - 2 lb parsnips, peeled - 1 tbsp butter, softened, for the baking dish - 1 1/2 cups heavy cream - 1/2 cup water - 2 cloves garlic, finely grated - 1 tsp ground turmeric - 1 tsp cumin seeds, lightly crushed - 3/4 tsp fine sea salt, plus more to taste - 1/4 tsp freshly ground black pepper - 2 tbsp roughly chopped flat-leaf parsley ### Instructions 1. Heat the oven to 400°F. Butter a shallow 2-quart baking dish. 2. Cut the parsnips into roughly 1/2-inch-thick oblique slices or short batons. Quarter especially thick tops lengthwise and remove any tough, woody core. 3. Combine the cream, water, garlic, turmeric, cumin, salt, and pepper in a saucepan. Bring just to a simmer, stirring to distribute the spices. 4. Arrange the parsnips in the baking dish and pour over the warm cream mixture. The liquid should come about halfway to two-thirds up the vegetables. 5. Cover tightly with foil and bake for 35–40 minutes. Uncover when a knife enters the parsnips with only slight resistance. 6. Bake uncovered for another 20–25 minutes, until completely tender, lightly golden at the edges, and surrounded by thickened cream. Rest for 10 minutes and scatter with parsley. ### Notes - If the cream reduces before the parsnips soften, add a few tablespoons of hot water and cover again. If the vegetables are tender but the sauce is loose, give the dish a few more minutes uncovered. - Use a shallow dish rather than a deep casserole so the cream reduces without overcooking the parsnips. ## Caramelized Cabbage Wedges A hard sear builds a dark, savory crust, while a covered oven finish softens the thick inner leaves. Keeping the core attached holds each wedge together. ### Ingredients - 1 large head green cabbage, about 2 1/2 lb - 3 tbsp ghee - 3/4 tsp fine sea salt - 1/4 tsp freshly ground black pepper - 1/3 cup water ### Instructions 1. Remove any damaged outer leaves. Cut the cabbage into four wedges through the core, trimming only the exposed tough end so the wedges remain intact. Pat the cut surfaces very dry. 2. Heat a large ovenproof skillet over medium-high heat. Add the ghee, then the cabbage on a cut face; work in batches if necessary. 3. Sear for 4–5 minutes on each cut face, until deeply golden with some dark edges. Season with salt and pepper. 4. Arrange the wedges in the skillet or transfer to a roasting dish. Carefully pour the water around, not over, the cabbage and cover tightly. 5. Roast at 400°F for 20–25 minutes, until a knife slides easily through the thickest part near the core. Uncover and roast for another 5–10 minutes to evaporate excess water and restore the browned edges. ### Notes - Use two skillets or sear in batches rather than crowding the wedges; trapped steam prevents caramelization. - The anchovy topping is salty, so keep the cabbage's own seasoning restrained. ## Anchovy, Herb, and Walnut Dressing Anchovies season the sweet cabbage with concentrated umami, while lemon and abundant herbs cut through the gratin's richness. Toasted walnuts add crunch against the soft vegetables. ### Ingredients - 1/3 cup walnuts - 6 oil-packed anchovy fillets, drained and finely chopped - 1 small clove garlic, finely grated - 1 tsp finely grated lemon zest - 2 tbsp fresh lemon juice, plus more to taste - 1/4 cup extra-virgin olive oil - 1 cup loosely packed flat-leaf parsley leaves and tender stems, roughly chopped - 1/2 cup loosely packed dill fronds, roughly chopped - to taste freshly ground black pepper ### Instructions 1. Toast the walnuts on a small tray at 400°F for 6–8 minutes, checking early, until fragrant and lightly browned. Cool and roughly chop. 2. Mash the anchovies and garlic together with a fork. Stir in the lemon zest, lemon juice, olive oil, and black pepper. 3. Just before serving, fold in the parsley, dill, and walnuts. Keep the mixture loose and leafy rather than processing it into a smooth sauce. 4. Taste on a piece of cabbage and adjust with lemon juice as needed. Spoon generously over the hot wedges. ### Notes - Mix the dressing base ahead, but add the herbs and nuts shortly before serving to preserve their texture. - If the dressing tastes too salty, add more herbs and a little olive oil rather than more salt. ## Overall Timing / Workflow Both vegetables finish at the same oven temperature, and the gratin's resting time leaves room to finish the cabbage and dress the herbs. ### Instructions 1. 0:00 — Heat the oven to 400°F. Prepare the parsnips and cream mixture, then put the covered gratin in the oven. 2. 0:15 — Toast the walnuts while preparing the cabbage. Mix the anchovy-lemon dressing base and set aside. 3. 0:25 — Sear the cabbage wedges, then add water, cover, and place in the oven. 4. 0:40 — Check the gratin and uncover once the parsnips are nearly tender. 5. 0:55 — Check the cabbage for tenderness and uncover for its final browning. Chop the herbs. 6. 1:05 — Remove the gratin when tender and bubbling; let it rest for 10 minutes. Finish the cabbage and fold the herbs and walnuts into the dressing. 7. 1:15 — Plate both vegetables and spoon the herb dressing over the cabbage. ### Notes - Allow a little extra time for unusually large cabbage wedges or woody late-season parsnips; tenderness matters more than the clock. ## Plating Side-by-side plating preserves the contrast between the creamy golden parsnips and the dark-edged cabbage with its fresh green topping. ### Instructions 1. Place a cabbage wedge on each warm plate with a browned cut face visible. 2. Spoon the parsnip gratin alongside, including some of the turmeric cream. 3. Smother the cabbage with the anchovy, herb, and walnut dressing, letting a little of the dressing run between the leaves. 4. Serve immediately while the vegetables are hot and the herbs are still fresh. ## Leftover Path Keeping the fresh dressing separate lets the vegetables reheat gently without turning the herbs dull or softening the walnuts. ### Instructions 1. Refrigerate the cooled vegetables in airtight containers within 2 hours and use within 3 days. Store unused dressing separately and use within 2 days. 2. Reheat the gratin covered at 350°F until hot throughout, about 20–25 minutes, adding a splash of water if the sauce has tightened. 3. Reheat the cabbage in a covered baking dish alongside the gratin, then uncover briefly to dry its edges. Add the reserved dressing after reheating. 4. Alternatively, chop leftover cabbage and parsnips into a skillet hash, warm gently with a little ghee, and finish with any remaining herb dressing. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.