Creamy Parsnip & Mustard Gratin

This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

• Cooking Time Prep 10 mins
  Cook 1 hr, 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  497

• Protein

  14g

• Carbs

  32g

• Fat

  36g

• Saturates

  19g

• Fibre

  0g

• Sugar

  18g

• Salt

  0.75g

Ingredients

• 800g parsnips, peeled
• 400ml milk
• 200ml double cream
• 200ml vegetable stock
• 4 tsp wholegrain mustard
• 4 tbsp grated Twineham Grange cheese (see Know-how, below)
• whole nutmeg, for grating

Directions

1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning-the sweet parsnips can take a bit of salt-then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more-you can do this while the pie is resting.

Categories: All Christmas, Vegetables