Potato, parsnip & horseradish bake

Potato, parsnip & horseradish bake

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Prep: 30 mins Cook: 1 hr, 30 mins

Easy

Serves 6

Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal653
  • fat45g
  • saturates27g
  • carbs48g
  • sugars13g
  • fibre10g
  • protein9g
  • salt0.3g
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Ingredients

  • 500ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400ml double cream
  • 1 garlic clove, squashed with the side of a knife but left whole
  • a few fresh thyme sprigs
  • ½ tsp freshly grated nutmeg
  • 2 tbsp hot grated horseradish from a jar
  • 900g King Edward potatoes
  • 700g parsnips
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful white or brown breadcrumbs

Method

  1. Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.

  2. Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.

  3. Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

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