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Parsnip gratin
Serves: 12
Prep time: 30 mins Total time: 
Recipe photograph by Jonathan Gregson
Parsnip gratin
Serves: 12
Prep time: 30 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
284Kcal
Fat
24gr
Saturates
14gr
Carbs
17gr
Sugars
9gr
Fibre
8gr
Protein
4gr
Salt
0gr
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Ingredients
- 500ml double cream
- 300ml milk
- 1 tbsp honey
- whole nutmeg, for grating
- a few sprigs of thyme
- 3 bay leaves
- 6 parsnips, about 1.5kg, peeled
Step by step
Get ahead
Bake the gratin the day before; reheat, covered in foil, at 200°C, fan 180°C, gas 6 for 20-25 minutes.
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Preheat the oven to 200°C, fan 180°C, gas 6. Pour the cream and milk into a pan. Add the honey, a generous grating of nutmeg, the thyme, bay and ½ teaspoon of salt. Bring to simmering point, then leave to infuse for 10 minutes. Strain into a bowl, discard the flavourings and return the liquid to the cleaned pan.
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Slice the parsnips lengthways, into thin strips, using a mandolin or a very sharp knife. Alternatively, slice into thin discs using a food processor. Add the parsnips to the pan, stir to coat in the creamy mixture, cover with a lid and simmer for 2-3 minutes. Pour into an ovenproof dish and cover with foil. Place on a baking tray and bake for 15 minutes. Remove the foil and bake for a further 25-30 minutes until browned and the parsnips are tender.