Creamy parsnip & mustard gratin

Creamy parsnip & mustard gratin

This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 25 mins

Vegetarian Freezable

Vegetarian

Method

  1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
  2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
  3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.
Try

Know-how

Twineham Grange is a hard vegetarian cheese, similar to Parmesan, that is made in the UK. Find it in Sainsbury's, or buy direct from the award-winning producer at 01323 636110 or bookhams.com

PER SERVING

497 kcalories, protein 14.0g, carbohydrate 32.0g, fat 36.0 g, saturated fat 19.0g, fibre 0.0g, sugar 18.0g, salt 0.75 g

Recipe from Good Food magazine, December 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo bubski

    24 December 2008

    bubski rated and commented on this recipe

    5 stars

    Made this for a dinner party recently, very easy to make, can be made in advance and it was lovely. Even people who don't normally eat parsnips liked it. I am doing it again for Christmas (plus some roast ones for traditionalists) for a different set of people so will see if its as popular as the first time.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MushyPeaBrain

    02 January 2009

    MushyPeaBrain rated and commented on this recipe

    5 stars

    Served this with roast pork on New Years Day and the whole table loved it. Normally we're not that into parsnip but everybody said they would eat this any day over roast parsnips. Easy to prepare and will be making again and again!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MushyPeaBrain

    02 January 2009

    MushyPeaBrain commented on this recipe

    Forgot to say that I used normal parmesan instead of the Twineham Grange.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mo B

    19 January 2009

    Mo B commented on this recipe

    Made it last night for friends - they loved it and have just emailed the recipe across, for myself I thought there was too much liquid and would either cut down on the stock or up the parsnips.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Girl Flower

    19 January 2009

    Girl Flower rated and commented on this recipe

    5 stars

    This was excellent. Me and my OH loved it. I did think there was too much liquid at first but it was soon soaked up. I actually added carrots and potatoes to this so it was an all round root veg side dish. I also par-boiled the veg first just for a few mins to make sure it was all tender. Will definately be making it again and again and again!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pete's recipe binder

    01 February 2009

    Pete's recipe binder rated and commented on this recipe

    4 stars

    I made this recipe as a side dish for a venison stew. It went down well in fact everyone enjoyed it. I will be making it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Patricia

    16 July 2010

    Patricia rated and commented on this recipe

    4 stars

    Very good recipe. A delicious way to use a glut of parsnips. I froze this and it reheated very well. Everyone enjoyed it and it made a change from roast parsnips. Will make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Laurac

    21 November 2010

    Laurac rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hunnybun

    09 March 2011

    hunnybun rated and commented on this recipe

    5 stars

    This is a real favourite with our lot.It's creamy tasty and really easy to cook.If we are having friends over make it the night. love it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sashbynoe

    12 March 2012

    sashbynoe rated and commented on this recipe

    5 stars

    Really loved this recipe. Eay and tasty. Put in double the mustard by accident but all my guests said it was fantastic.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 25 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 800g parsnips , peeled
  • 400ml milk
  • 200ml double cream
  • 200ml vegetable stock
  • 4 tsp wholegrain mustard
  • 4 tbsp grated Twineham Grange cheese (see Know-how, below)
  • whole nutmeg , for grating
Print this recipe
Add to your binder

PER SERVING

497 kcalories, protein 14.0g, carbohydrate 32.0g, fat 36.0 g, saturated fat 19.0g, fibre 0.0g, sugar 18.0g, salt 0.75 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.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close