Baked Parsnips with Lancashire

Name: Baked Parsnips with Lancashire
Yield: Serves 4—6
Cuisine: British
Ingredients: 1 tablespoon chopped parsley; salt and freshly ground black pepper; 150 g mature Lancashire cheese, freshly grated; 2 tablespoons fresh white breadcrumbs; 400 ml double cream; 400 ml milk; 2 garlic cloves, peeled and crushed; a good pinch of freshly grated nutmeg; 750 g parsnips

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This is rather like a gratin dauphinoise, made with parsnips rather than potatoes. You could also try making it with turnips, or a mixture of parsnips and turnips if you like.

Ingredients

750 g parsnips
400 ml double cream
400 ml

Europe
United Kingdom
Side dish
Vegetarian
December
Winter

Method

Preheat the oven to 190°C/gas 5. Peel the parsnips and cut them into rough 2-3 cm chunks, cutting out the hard core. Pour the cream and milk into a pan and add the garlic, nutmeg, and some salt and pepper. Slowly bring to the boil, then remove from the heat and leave to cool a little.<