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Creamy Parsnip Gratin

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a great alternative if you are not very keen on parsnips on their own - like me. This dish goes really well with the Christmas meal and looks good on the table, most importantly it tastes good!

This is a great alternative if you are not very keen on parsnips on their own - like me. This dish goes really well with the Christmas meal and looks good on the table, most importantly it tastes good!

Ingredients

Serves: 4 - 5

Metric Cups
  • 800 grams parsnips (after peeling and top and tailing)
  • 400 millilitres milk
  • 200 millilitres double cream
  • 200 millilitres vegetable stock
  • 4 teaspoons wholegrain mustard
  • 4 teaspoons parmesan cheese
  • nutmeg (to grate)
  • 28 ounces parsnips (after peeling and top and tailing)
  • 14 fluid ounce milk
  • 7 fluid ounce heavy cream
  • 7 fluid ounce vegetable broth
  • 4 teaspoons wholegrain mustard
  • 4 teaspoons parmesan cheese
  • nutmeg (to grate)

Method

Creamy Parsnip Gratin is a community recipe submitted by Kate2009blue and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start by slicing enough parsnips lengthways to cover the surface of your ovenproof dish, then cut the rest into thin round slices.
  • In a saucepan heat the milk, double cream and veg stock together add to this the wholegrain mustard and 2tsp of the parmesan. Bring to boil, then add a good grating of nutmeg and the parsnips. Cover with a lid and simmer for 6 mins.
  • Fish out long slices of parsnips and put on one side. Tip the rest of the parsnips and sauce into ovenproof dish and spread out into an even layer. Now arrange the long parsnip slices neatly on top and sprinkle on about another 2-3 tsp Parmesan cheese and a bit more nutmeg.
  • Then you can either chill or freeze if you are making ahead or put in oven. Put into oven at pre-heat temp for 1 hour then turn up heat to 200C/180Cfan/gas 6 for last 15-20 mins. If cooking from frozen you may need to give it an extra 10 mins
  • Start by slicing enough parsnips lengthways to cover the surface of your ovenproof dish, then cut the rest into thin round slices.
  • In a saucepan heat the milk, heavy cream and veg stock together add to this the wholegrain mustard and 2tsp of the parmesan. Bring to boil, then add a good grating of nutmeg and the parsnips. Cover with a lid and simmer for 6 mins.
  • Fish out long slices of parsnips and put on one side. Tip the rest of the parsnips and sauce into ovenproof dish and spread out into an even layer. Now arrange the long parsnip slices neatly on top and sprinkle on about another 2-3 tsp Parmesan cheese and a bit more nutmeg.
  • Then you can either chill or freeze if you are making ahead or put in oven. Put into oven at pre-heat temp for 1 hour then turn up heat to 200C/180Cfan/gas 6 for last 15-20 mins. If cooking from frozen you may need to give it an extra 10 mins
  • Additional Information

    You will need an ovenproof dish and to pre-heat your oven to 180C/160C fan/gas 4

    Serves four or five people as a side dsih.

    You will need an ovenproof dish and to pre-heat your oven to 180C/160C fan/gas 4

    Serves four or five people as a side dsih.

    Tell us what you think

    What 1 Other has said

    • Very very tasty! I did this and it was half way through the meal that people realised it wasn't potatoes! Everyone loved the flavours and will definately be another to cook again. Thank you.

      Posted by srappleton on 1st January 2012
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