Parsnips Baked in Paradise Pepper Cream


Preparation info

  • Difficulty


  • Serves


    as a side dish

Appears in

There is something fascinating about grains of paradise – not just the name, but also the spicy flavour with a hint of coconut, and the way the grains become creamy white when ground, though dark on the outside. Combined with white pepper and nutmeg, they lift parsnips out of the ordinary. If you can’t buy grains of paradise, increase the amount of white pepper accordingly.


  • large parsnips 3, weighing about 750 g/1 lb 10 oz in total
  • butter for greasing
  • double cream 425 ml/¾ pint
  • chicken or vegetable stock 250 ml/9 fl oz
  • garlic cloves 2, crushed with the flat of a knife
  • grains of paradise ½ tsp, coarsely ground, plus extra for sprinkling
  • white peppercorns ¼ tsp, coarsely ground
  • freshly grated nutmeg two large pinches, plus extra for sprinkling
  • sea salt to taste


Preheat the oven to 180°C/350°F/Gas 4. Slice the parsnips thinly and place in a steamer basket set over boiling water. Steam for 3–4 minutes or until barely tender. Butter a large, ovenproof gratin dish and arrange the parsnips in it.

Heat the cream and stock in a saucepan with the garlic. Season with the grains of paradise, white pepper, a couple of pinches of freshly grated nutmeg and sea salt to taste.

Pour the hot cream mixture over the parsnips. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until golden on top. Sprinkle with a little more nutmeg and grains of paradise before serving.

See also