Creamy parsnip & mustard gratin

Creamy parsnip & mustard gratin

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
497
protein
14g
carbs
32g
fat
36g
saturates
19g
fibre
0g
sugar
18g
salt
0.75g

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

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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.

Recipe from Good Food magazine, December 2008

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Comments

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maryyoung's picture
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This dish is absolutely delicious and I am always asked for the recipe when I make it. The parsnips are a lovely change from potatoes and it is make ahead. What more can you want.....

sashbynoe's picture
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Really loved this recipe. Esay and tasty. Used double the mustard by accident but all my guests said it was fantastic.

corrind28's picture
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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.

gourmetone's picture
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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.

peteharrison's picture
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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.

purpleflufff's picture
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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!

mbennett's picture

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.

amcoop's picture
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Forgot to say that I used normal parmesan instead of the Twineham Grange.

amcoop's picture
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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!!

babsknight's picture
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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.

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