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Parsnip and carrot gratin


Serves: 8 as a side dish
timePrep time: 25 mins
timeTotal time:
Parsnip and carrot gratin
Recipe photograph by Martin Poole

Parsnip and carrot gratin


Serves: 8 as a side dish
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
427Kcal
Fat
34gr
Saturates
18gr
Carbs
20gr
Sugars
12gr
Fibre
6gr
Protein
7gr
Salt
0.7gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • 500g carrots, peeled
  • 500g parsnips, peeled
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 tsp chopped thyme leaves
  • 3 bay leaves
  • 1 x 300ml carton double cream
  • 450ml whole milk
  • 4 garlic cloves, crushed
  • 2 tbsp Dijon mustard
  • 50g Parmesan or vegetarian alternative, finely grated
  • a grating of whole nutmeg, to taste
  • 40g panko or other dried breadcrumbs
  • 40g soft butter

Step by step

Get ahead
Prepare to the end of step 3 the day before. Cool, then chill. Add the crumb topping and bake for 50 minutes from chilled.
  1. Thinly slice the carrots and parsnips no more than 2.5mm thick (use a thin food processor slicing attachment or mandoline). Heat the oil in a large pan. Add the onions and a good pinch of salt; cook gently, uncovered, for 10 minutes until soft, stirring occasionally.
  2. Add the carrots, parsnips, thyme and bay leaves; stir. Pour in the cream and milk, add the garlic and 1 teaspoon salt; bring to the boil. Reduce the heat; simmer uncovered for 15 minutes, until the veg are soft and the liquid has bubbled down to a thin white sauce. Preheat the oven to 220°C, fan 200°C, gas 7.
  3. Remove the pan from the heat, stir in the mustard, Parmesan, some black pepper and grated nutmeg to taste. Pour into a 2.5-litre gratin dish (about 20 x 25cm).
  4. Scatter the gratin with the breadcrumbs and dot the butter over the top. Bake in the oven for 30 minutes or until golden and bubbling.

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