Name: Honey-mustard parsnip & potato bake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6
Cuisine: British
Ingredients: 800g potato like Desirée, cut into 2.5cm cubes; 800g parsnip cut into 2.5cm cubes; 85g butter; 85g plain flour; 600ml milk; 2 tbsp wholegrain mustard; 2 tbsp clear honey; 2 tbsp white wine vinegar; 85g fresh white bread whizzed to crumbs; 25g grated parmesan (or vegetarian alternative), grated

Home
Recipes
Honey-mustard parsnip & potato bake

Honey-mustard parsnip & potato bake

Sarah Cook

Save recipe

Serves 6

Easy

Prep: 35 mins

Cook: 1 hr

A star rating of 4.3 out of 5.12 ratingsRate

loading...

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic roast chicken & gravy

A star rating of 4.8 out of 5.199 ratings

Roast lamb with spring herb crumbs

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

800g potato

like Desirée, cut into 2.5cm cubes
800g parsnip

cut into 2.5cm cubes
85g butter
85g plain flour
600ml milk
2 tbsp wholegrain mustard
2 tbsp clear honey
2 tbsp white wine vinegar
85g fresh white bread

whizzed to crumbs
25g grated parmesan

(or vegetarian alternative), grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal502
fat16g
saturates9g
carbs71g
sugars19g
fibre11g
protein13g
salt0.8g

low

Method

step 1

Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.
step 2

Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
step 3

Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Recipe from Good Food magazine, May 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now