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

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.<

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Parsnips with Lancashire

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of