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Creamy parsnip & mustard gratin

Creamy parsnip & mustard gratin

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal497
fat36g
saturates19g
carbs32g
sugars18g
fibre0g
protein14g
low insalt0.75g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
KNOW-HOW

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

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 5 out of 5.10 ratings
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