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Member recipe

Parsnip, leak gratin.

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Serves 4

Leaks and parsnips in beautiful creamy accompaniments.

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  • 500g parsnips, peeled..
  • 25g butter
  • 2 leeks, washed peeled and sliced
  • 150 ml double cream
  • 15O ml milk
  • 1 crushed garlic clove
  • 200g pack of Pie d'Angloys cheese, rind removed and sliced.


    1. Heat oven to 180 degs, 350F, gas 4. Slice parsnips thinly and place in bowl of water for 10 mins. drain we'll and pat dry.
    2. Heat half butter in pan and fry leaks for 3 mins until tender. Set aside.
    3. Grease baking tin or dish. Heat cream and milk along with garlic until almost boiling and set aside.
    4. Layer parsnips and leeks and cheese in dish, seasoning between each layer. Pour over cream mixture and dot with butter.
    5. Cover with foil and bake for 45 mins. Remove foil and bake for another 30 mins.

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