- 500ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 400ml double cream
- 1 garlic clove, squashed with the side of a knife but left whole
- a few fresh thyme sprigs
- ½ tsp freshly grated nutmeg
- 2 tbsp hot grated horseradish from a jar
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 900g King Edward potatoes
- 700g parsnips
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 tbsp butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- handful white or brown breadcrumbs
Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Crisp upIf the top of the bake needs a little more colour, increase the oven temperature to 200C/180C fan/ gas 6 for 10-15 mins.