Winter Brunch Recipe – Strata with Parsnips, Mushrooms and Bacon
What the heck is a strata anyway? In geology, the term strata, plural for stratum, refers to layers of sedimentary rock. A fitting description as well for the culinary version, which consists of jumbled layers of sauteed vegetables, chunks of bread, cheese, meat and eggs.
Call it a crust-less quiche, or an un-flipped frittata if that bring it into perspective for you. Either way this delicious dish makes a great addition to any brunch (any meal for that matter).
Although this recipe calls for parsnips—the long, tapered, white, carrot-like vegetable—it can also be made with potatoes, sweet potatoes, celery root or even chunks of roasted winter squash.
Bust this one out for your next potluck or brunch and amaze your friends!
- 2 medium parsnips, washed and cut into ½ inch pieces
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 2 shallots, finely chopped
- 4 cups sliced Cremini mushrooms
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh sage, minced
- ¼ cup dry white wine
- 9 eggs
- 1 ½ cups milk
- 1 ¼ cup heavy cream
- 1 tsp salt, ½ tsp ground black pepper
- 6 cups of day-old bread, cut into 1-inch cubes
- 5 oz. of cooked bacon, cut into small pieces
- Preheat oven to 425°F. Toss pieces of parsnips with olive oil, sprinkle with salt, spread in a roasting pan and roast in the oven until tender, about 15-20 min. Reduce temperature to 325°F.
- In a large frying pan over medium heat add butter. When foaming, stir in shallot. Cook for 2-3 minutes until softened. Stir in mushrooms and sprinkle with salt and fresh herbs. Cook until mushrooms have given off their liquid and it has evaporated, about 7-10 minutes. Then, stir in white wine and simmer until the wine has mostly cooked off. Turn off the heat and set the pan aside.
- In a large bowl, whisk together the eggs, milk, cream, salt and pepper. In a large baking dish or gratin pan, mix together the bread, parsnips, mushroom mixture, and bacon pieces. Gently pour the egg mixture evenly over.
- Bake for 50-60 minutes or so, until it is set but jiggles slightly in the center if you shake the pan. Let cool for 10-15 minutes before serving with a dollop of crème frâiche.
Tips: Make this strata your own by adding chorizo, Andouille, or other sausage, or try it slightly sweet by adding apples and maple syrup.
Looking for more great holiday recipes? Download our free Hearty Winter Brunch eCookbook!