Creamy parsnip & squash bake

Creamy parsnip & squash bake

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(44 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 8
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal350
  • fat31g
  • saturates17g
  • carbs14g
  • sugars8g
  • fibre4g
  • protein4g
  • salt0.12g
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Ingredients

  • 284ml pot and a 142ml pot double cream
  • 1 small onion or shallot, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 thyme sprigs, 1 stripped of leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • 500g parsnip (about 4 large)
    Parsnip

    Parsnip

    par-snip

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

  • 500g butternut squash (about 1⁄2 a large one)
  • 25g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.

  2. Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.

  3. Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

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Comments, questions and tips

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joannajmiller
27th Dec, 2011
5.05
Delicious -went down a storm as part of a boxing day buffet served with cold meats and potato wedges etc. Mine didn't reheat particularly well, had to microwave it and I think the cheese split a little with the cream. Yummy none the less, I would try and make fresh next time.
mrsmammy
25th Dec, 2011
5.05
Delicious. Made this using the suggestions of leaving the thyme and onion in the cream, as well as increasing the cheese to 50g(ish) Everyone enjoyed it and I will definitely be making it again.
balck777
24th Dec, 2011
5.05
Lovely dish. I made it for a Sunday lunch with some friends just before Xmas. There were only 4 of us so I halved the quantities and it worked out just fine. A small portion each is all that's necessary because it's so rich.
joxerp
12th Dec, 2011
5.05
Total winner! delish!!
belindacaroline
27th Nov, 2011
5.05
Just as others have stated before me, this is really heavenly if made with the recommendations of previous people testing. My daughter has always said she doesn't like parsnips, but loved this ! I did as some others have done added garlic, plenty of black pepper and left the onion and thyme in the sauce. This meant that the cut up onion pieces rested on the top of the squash and parsnips and once the cheese was ontop made a lovely top layer. I also increased the gruyere to about 50g !
belindacaroline
26th Nov, 2011
5.05
Why are the measurements 284ml pot and 142ml pot of cream ? No pots of cream that I know of come in those sizes, they are 300ml and 150ml. Does it mean to use one of each of those ? (I want to make this tomorrow)
cazandjay
23rd Dec, 2014
If you weigh your cream, you will find that you do not get 300ml or 150ml, it's always less.
tandcake
12th Sep, 2011
5.05
I make this for Christmas every year, works brilliantly made the day before and reheated. Is delicious cold with leftover ham and turkey. I have been known to eat it straight from the fridge with a spoon but perhaps I shouldn't mention that!
noblegorgeousrose
3rd Mar, 2011
5.05
Really delicious, but found the veg were not quite cooked and had to finish it off in the mocrowave.
wildflower196
20th Jan, 2011
5.05
wow, had this st.stephens day and was delicious, made it 2days before and kept in fridge. even my fiance who hates squash- loved it

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