Guest chef

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.

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Parsnip and carrot gratin

  • Serves 8 as a side dish
  • Prep 25 mins
  • Total time 1 hr 45 mins
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Parsnip and carrot gratin
Parsnip and carrot gratin

step by step

  • 1Thinly 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.
  • 2Add 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.
  • 3Remove 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).
  • 4Scatter the gratin with the breadcrumbs and dot the butter over the top. Bake in the oven for 30 minutes or until golden and bubbling.
  • Recipe photograph by Martin Poole

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.

You will need

  • 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
  • whole nutmeg, grated, to taste
  • 40g panko or other dried breadcrumbs
  • 40g soft butter

+ Nutritional Information