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Parsnip and hazelnut gratin
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few knobs unsalted butter, plus extra for greasing
175ml double cream
2 garlic cloves, crushed
2 thyme sprigs, leaves picked
1 heaped tsp dijon mustard
grating fresh nutmeg
40g parmigiano reggiano
large handful (about 30g) fresh breadcrumbs
handful blanched hazelnuts, chopped
1. Preheat the oven to 200˚C, gas mark 6 and grease a medium gratin dish (about 1 litre in volume). Use a mandoline to slice the parsnips lengthways to about 0.2-0.3cm thick. Throw into a pan of boiling, salted water and cook for 4-5 minutes, until soft but not collapsing. Drain well and leave to steam dry.
2. In a large bowl, mix together the cream, garlic, thyme, mustard and a good grating of nutmeg, then stir in ½ the parmesan. Season and gently toss with the parsnips. Tip into a gratin dish and press down so the liquid oozes up.
3. Mix together the remaining cheese, breadcrumbs and hazelnuts, then scatter over the top. Dot with the knobs of butter and bake for 30 minutes, or until bubbling and golden.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.