Hi, Can you use non-dairy substitutes, such as almond or soy milk, for the Potato, Parsnip And Porcini Gratin?
Nigella's Potato, Parsnip and Porcini Gratin matches sweet parsnips with the savoury, musky flavour of porcini mushrooms. The gratin can be served as a side dish or alongside a crisp salad as a lunch or supper dish.
The gratin uses a combination of whole milk and double (heavy or whipping) cream. It is possible to switch the butter for your favourite non-dairy spread. Whilst it may be possible to use a non-dairy alternative for the milk and cream, it is quite difficult to get a good non-dairy cream and some of the non-dairy milks have a slight natural sweetness, which could make the overall dish taste a little too sweet. Instead, we would suggest switching the milk and cream for the same amount of mushroom or vegetable stock (broth) to make a boulangère-style bake. Dot a little extra non-dairy spread over the surface of the partially-cooked vegetables once they have been decanted into the dish and before transferring them to the oven. As most stocks or broths contain some added salt, you may not need as much as specified in the original recipe and we would suggest tasting the cooking liquid before seasoning it.