- 800g parsnip, peeled
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 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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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.
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.
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.
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