Baked parsnips with Lancashire cheese

Baked parsnips with Lancashire cheese

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

This is an excellent alternative to a traditional gratin dauphinois that could also be made with turnip, squash or even swede. It’s a great sharing dish to put in the middle of the table for guests to help themselves.

Ingredients

Quantity Ingredient
750g parsnips, peeled
400ml double cream
400ml milk
a good pinch nutmeg, freshly grated
2 garlic cloves, peeled and crushed
salt
freshly ground black pepper
150g lancashire cheese, grated
2 tablespoons fresh white breadcrumbs
1 tablespoon parsley, chopped

Method

  1. Preheat the oven to 160°C. Cut the parsnips into rough 2–3 cm chunks.
  2. Pour the cream and milk into a saucepan, add the nutmeg and garlic, and season generously with salt and pepper. Bring to the boil, then turn off the heat and leave to cool slightly.
  3. Put the parsnips into a shallow ovenproof (gratin-type) dish and mix with all but 1 tablespoon of the cheese. Pour the cream mixture over the top.
  4. Stand the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish (to create a bain-marie). Cook in the oven for about an hour until the parsnips are cooked through.
  5. Preheat the grill to medium. Mix the breadcrumbs with the chopped parsley and remaining 1 tablespoon grated cheese. Scatter over the parsnip bake and place under the grill for a few minutes until golden. Serve at once, or cover with foil and leave in a low oven until ready to serve.
Tags:
Hix Oyster & Chop House
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