Parsnip Gratin


300ml cream

250ml milk

1 garlic clove, halved

1kg parsnips

1 onion, thinly sliced

1 1/2 tbsp thyme sprigs, dried or fresh

1/2 cup grated cheddar


Preheat oven to 200C.

Combine the cream, milk and garlic in a large pan and bring to the boil then set aside.

Lightly grease a deep ovenproof dish.

Peel the parsnips and cut diagonally into very thin slices.

Layer the parsnips and onion in the dish seasoning with thyme between the layers.

Pour the warm cream mixture over the parsnips. Discard the garlic.

Cover with foil and bake for 45 minutes.

Remove the foil and sprinkle with the cheddar.

Cook for a further 10 minutes.

Stand for 5 minutes then sprinkle with thyme before serving.


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