- 3 large parsnips
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 4 large potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 175g Irish St Gall cheese, mature cheddar or gruyere, grated
- 600ml double cream
Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.