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Pancetta & parsnip gratin
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400g parsnips, halved lengthways
1 large leek, cut into 4
2 tsp oil
77g pack Cooks’ Ingredients Diced Beechwood Smoked Pancetta
350g tub essential Waitrose Cheese Sauce
25g fresh breadcrumbs
½ x 25g pack chives, chopped
1. Preheat the oven to 200°C, gas mark 6. Cook the parsnips in boiling water for 5 minutes. Add the leeks and cook for a further 2 minutes. Drain well and transfer to an ovenproof serving dish.
2. Add the oil to the same pan and fry the pancetta for 1-2 minutes until golden. Add the cheese sauce and cook for 1 minute. Pour over the vegetables.
3. Mix together the breadcrumbs and chives and sprinkle over the sauce. Bake for 20 minutes until golden brown.
Typical values per serving:
This recipe was first published in November 2016.