Parsnip and carrot gratin
Serves: 8 as a side dish
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Parsnip and carrot gratin
Serves: 8 as a side dish
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
427Kcal
Fat
34gr
Saturates
18gr
Carbs
20gr
Sugars
12gr
Fibre
6gr
Protein
7gr
Salt
0.7gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 500g carrots, peeled
- 500g parsnips, peeled
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 tsp chopped thyme leaves
- 3 bay leaves
- 1 x 300ml carton double cream
- 450ml whole milk
- 4 garlic cloves, crushed
- 2 tbsp Dijon mustard
- 50g Parmesan or vegetarian alternative, finely grated
- a grating of whole nutmeg, to taste
- 40g panko or other dried breadcrumbs
- 40g soft butter
Step by step
Get ahead
Prepare to the end of step 3 the day before. Cool, then chill. Add the crumb topping and bake for 50 minutes from chilled.
- Thinly slice the carrots and parsnips no more than 2.5mm thick (use a thin food processor slicing attachment or mandoline). Heat the oil in a large pan. Add the onions and a good pinch of salt; cook gently, uncovered, for 10 minutes until soft, stirring occasionally.
- Add the carrots, parsnips, thyme and bay leaves; stir. Pour in the cream and milk, add the garlic and 1 teaspoon salt; bring to the boil. Reduce the heat; simmer uncovered for 15 minutes, until the veg are soft and the liquid has bubbled down to a thin white sauce. Preheat the oven to 220°C, fan 200°C, gas 7.
- Remove the pan from the heat, stir in the mustard, Parmesan, some black pepper and grated nutmeg to taste. Pour into a 2.5-litre gratin dish (about 20 x 25cm).
- Scatter the gratin with the breadcrumbs and dot the butter over the top. Bake in the oven for 30 minutes or until golden and bubbling.
