Creamy parsnip & mustard gratin

Creamy parsnip & mustard gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 10 mins Cook: 1 hr, 25 mins

Easy

Serves 4
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal497
  • fat36g
  • saturates19g
  • carbs32g
  • sugars18g
  • fibre0g
  • protein14g
  • salt0.75g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g parsnip, peeled
    Parsnip

    Parsnip

    par-snip

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

  • 400ml milk

    Milk

    mill-k

    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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
maryyoung
3rd Dec, 2014
5.05
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
27th Nov, 2014
5.05
Really loved this recipe. Esay and tasty. Used double the mustard by accident but all my guests said it was fantastic.
corrind28
9th Mar, 2011
5.05
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
16th Jul, 2010
4.05
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
1st Feb, 2009
4.05
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
19th Jan, 2009
5.05
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
19th Jan, 2009
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
2nd Jan, 2009
5.05
Forgot to say that I used normal parmesan instead of the Twineham Grange.
amcoop
2nd Jan, 2009
5.05
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!!
bubski
24th Dec, 2008
5.05
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.
maryyoung
1st Dec, 2014
5.05
Is this dish freezable at the 'can be chilled for 24 hours' stage or after it is baked?
goodfoodteam's picture
goodfoodteam
1st Dec, 2014
Hi maryyoung Yes that would be the right point to freeze it. Just defrost in the fridge overnight before baking as per step 3 when you want to serve it. 
maryyoung
1st Dec, 2014
5.05
Many thanks for your prompt response. I have made this dish many times before and as it is so delicious I thought it would be good to make a bigger batch to freeze. Many thanks again. Kind regards
Mollie Mops
5th Feb, 2014
I've made this lovely gratin a couple of times now, and apart from nut loaf or veggie sausages, I wonder what it could go well with? Sarah's 'Veggie Pie' is mentioned above, and it sounds intriguing! However I haven't been able to find it by searching the site. Please, where can it be found, I'd like to try it in conjunction with this gratin - which incidentally is a delicious way to use up lots of parsnips!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.