Honey-mustard parsnip & potato bake

Honey-mustard parsnip & potato bake

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(7 ratings)

Prep: 35 mins Cook: 1 hr


Serves 6
A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal502
  • fat16g
  • saturates9g
  • carbs71g
  • sugars19g
  • fibre11g
  • protein13g
  • salt0.8g
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  • 800g potato like Desirée, cut into 2½ cm cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 800g parsnip, cut into 2½ cm cubes



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g plain flour
  • 600ml milk



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

  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • 2 tbsp white wine vinegar
  • 85g fresh white bread, whizzed to crumbs
  • 25g grated parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.

  2. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.

  3. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

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Comments, questions and tips

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22nd Nov, 2017
Made this tonight but halved the recipe as I was cooking for 3. I used 45g as half of the 85g amounts and 300ml milk. The sauce was too thick. I slackened it off with a bit more milk but was unsure if the veg would make the sauce more runny - it didn’t. The dish tasted nice so I will do it again but make sure the sauce is more runny; so it coats the veg.
3rd Feb, 2015
I'm in two minds about this dish... The veg were a bit over cooked for my liking so I would prob boil for less time but the flavour was nice and it made a change to basic veg as an accompaniment. Served with roast chicken and the sauce was lovely with the chicken. My 3 yr old son wasn't a fan.
14th Mar, 2014
Lovely recipe, I made it more of a meal on it's own by leaving out the parsnip (didn't have any) but added carrots, peas, cauliflower and cooked chicken, more breadcrumbs and cheese on top.
29th Dec, 2012
Made this with carrots as didnt have enough parsnip. I also wanted to use leftover sour and double creams so reduced the amount of milk and flour and worked perfectly. Made enough to freeze too. Well recommended
28th Nov, 2012
This is delicious. Freezes well, I reheated from frozen. The crispy crumbs provide good contrast to the softness of the veg. Great flavours with a straightforward roast.
21st May, 2012
I used sweet potatoes instead of ordinary - brightened up the dish and certainly made it taste better than ever. Perfect for entertaining. Also freezes well and can be cooked once thawed.
8th May, 2012
i used raw leeks instead of potatoes and made the sauce slightely thicker. Was delicious.
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