Honey-mustard parsnip & potato bake
A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 35 mins
Cook 1 hr
Vegetarian
- 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.
- 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.
- 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.
PER SERVING
502 kcalories, protein 13g, carbohydrate 71g, fat 16 g, saturated fat 9g, fibre 11g, sugar 19g, salt 0.8 g
Recipe from Good Food magazine, May 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2138669/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 800g potatoes like Desirée, cut into 2.5cm cubes
- 800g parsnips , 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
Buy ingredients
Search Good Food
What more can we say? The classic roast chicken is something everyone should know and can always save the day
53
ratings
Roast lamb with spring herb crumbs
This iron-rich dish is ideal for a weekend with family and friends
1
rating
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 35 mins
Cook 1 hr
Vegetarian
Ingredients
- 800g potatoes like Desirée, cut into 2.5cm cubes
- 800g parsnips , 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
PER SERVING
502 kcalories, protein 13g, carbohydrate 71g, fat 16 g, saturated fat 9g, fibre 11g, sugar 19g, salt 0.8 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
08 May 2012
Kate commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 May 2012
sallyhope commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 August 2012
Steve rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 November 2012
CFL recipes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 December 2012
Angela Major rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.