Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
- Cooking Time Prep 30 mins
Cook 1 hr, 10 mins - Skill Level Easy
- Servings Serves 8
Kcalories
350
Protein
4g
Carbs
14g
Fat
31g
Saturates
17g
Fibre
4g
Sugar
8g
Salt
0.12g
- 284ml pot and a 142ml pot double cream
- 1 small onion or shallot, finely chopped
- 2 thyme sprigs, 1 stripped of leaves
- butter, for greasing
- 500g parsnips (about 4 large)
- 1?2 500g butternut squash (about 1?2 a large one)
- 25g Gruyère, grated
- Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
- Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
- Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.
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