Sun, 4 October, 2015
Another way to zing up a boring vegetable – parsnip gratin. What to do with all those root veg when the sexy ones have all gone out of season, nights are pulling in and you're facing long months in the company of carrots, caggabes and parsnips?
Chop them up.
Grate some cheese.
Cook up some cream.
Whack it together into a gratin dish with an obligatory grating of nutmeg which goes oh so well with a cheese sauce and lends it an unearthly flavour – and I’m really serious there. Nutmeg works wonders for boring béchamel sauce.
Serve it as a side dish with pulled pork, with lamb, with whatever you like really.
- 1 large or 2 medium parsnips
- 5-6 cloves of garlic, peeled and the larger ones halved
- 1 tsp dried thyme
- salt and pepper
- a few kafir lime leaves
- 100ml dry white wine
- 100ml double cream
- a good grating of nutmeg
- 100g grated cheese, cheddar or gruyere
1. Peel the parsnips and cut them into 2cm dice. Lightly butter a gratin dish. Season the parsnips with salt and pepper, stir in the garlic cloves and the thyme. Mix the cream with the wine and two thirds of the cheese and pour over the parsnips.
2. Top with the remaining cheese and bake in an oven preheated to 190C/375F/gas 5 for about 40-50 minutes until golden and bubbling. Let it rest a couple of minutes and serve.