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    Parsnip and hazelnut gratin

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    Parsnip and hazelnut gratin

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    few knobs unsalted butter, plus extra for greasing
    500g parsnips
    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

    Method

    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.

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    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue

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