PREVIOUS PAGE | ALL RECIPES
Potato & Parsnip Bake
Serves 4 – 6
3 large potatoes (approx 675g)
350g small to medium parsnips
200ml single cream or soya cream
105ml milk or soya milk
2 garlic cloves, crushed
butter or olive oil
½ tsp nutmeg
75g coursely grated Gruyere cheese (or vegan substitute)
sea salt & fresh ground pepper
- Peel and wash potatoes and parsnips and cut into slices about the thickness of a £1 coin and steam for about 5 minutes, then leave to cool.
- Pour cream and milk into a pan, add the garlic and bring to boil over a medium heat. Remove from the heat as soon as it boils and leave to stand for about 10 minutes to let the garlic really infuse the liquid.
- Lightly grease a shallow baking dish (about 10" long) with the butter or oil and pre-heat the oven to 180c/350F/gas4.
- Layer the vegetables in the dish, sprinkling a small amount of nutmeg (nutmeg is very strong so go easy!) and salt and pepper between each layer.
- Pour the liquid over the vegetables so that the top layer are still showing. Cover the dish with foil and bake for 45 minutes.
- Remove the dish from the oven and take off the foil. Sprinkle the grated cheese over the vegetables and put back into the oven, uncovered, for a further 15 – 20 minutes until the veg are tender and the top golden brown.
- This is great as a main dish, served with a green salad and a bean or lentil side dish, or as a side dish with meat such as roast lamb or chicken. A great winter warmer!