Parsnip and hazelnut gratin
This is a brilliant side dish to serve as part of a bigger meal as it will go great with most meats. It's also a great alternative to classic roasted parsnips and an innovative take on a gratin dish.
Ingredients
- 500 g parsnips
- 175 ml double cream
- 2 garlic cloves, crushed
- 2 thyme sprigs, leaves picked
- 1 tsp (heaped) Dijon mustard
- 1 pinch fresh nutmeg, grated
- 40 g parmesan, grated
- 1 handful fresh breadcrumbs
- 1 handful blanched hazelnuts, chopped
- 17.6 oz parsnips
- 6.2 fl oz double cream
- 2 garlic cloves, crushed
- 2 thyme sprigs, leaves picked
- 1 tsp (heaped) Dijon mustard
- 1 pinch fresh nutmeg, grated
- 1.4 oz parmesan, grated
- 1 handful fresh breadcrumbs
- 1 handful blanched hazelnuts, chopped
- 17.6 oz parsnips
- 0.7 cup double cream
- 2 garlic cloves, crushed
- 2 thyme sprigs, leaves picked
- 1 tsp (heaped) Dijon mustard
- 1 pinch fresh nutmeg, grated
- 1.4 oz parmesan, grated
- 1 handful fresh breadcrumbs
- 1 handful blanched hazelnuts, chopped
Details
- Cuisine: Sides
- Recipe Type: Gratin
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200˚C/400˚F/gas mark 6 and grease a medium gratin dish, about 1 litre (34fl oz) in volume.
- Use a mandoline to slice the parsnips lengthways to about 0.2–0.3cm thick. Throw into a pan of boiling, salted water and cook for 4–5 minutes, until soft but not collapsing. Drain well and leave to steam dry.
- In a large bowl, mix together the cream, garlic, thyme, mustard and a good grating of nutmeg, then stir in half the parmesan. Season and gently toss with the parsnips. Tip into a gratin dish and press down so the liquid oozes up.
- Mix together the remaining cheese, breadcrumbs and hazelnuts, then scatter over the top. Dot with the knobs of butter and bake for 30 minutes, or until bubbling and golden.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
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