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.