zoom Parsnip & pancetta tartiflette

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    Parsnip & pancetta tartiflette

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    Parsnip & pancetta tartiflette

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    600g medium parsnips
    1 large baking potato, cut into small chunks
    250g Reblochon cheese
    77g Cooks’ Ingredients Beechwood Smoked
    Diced Pancetta
    1 large onion, thinly sliced
    2 cloves garlic, crushed
    100ml dry white wine
    150ml crème fraÎche


    1. Preheat the oven to 200°C, gas mark 6. Bring a saucepan of water to the boil. Halve the parsnips widthways. Cut the thick ends lengthways into 6-8 wedges, depending on size, and the thin ends into quarters. Cook the parsnips and potato in the water for 5 minutes to soften then drain. Cut the cheese into thin wedges (no need to remove the rind).

    2. Heat a frying pan, preferably non-stick, and fry the pancetta for 3 minutes. Add the onion and fry for a further 4-5 minutes until softened and just beginning to colour. Add the garlic and cook for a further minute. Stir in the wine and bubble away until the liquid has almost evaporated.

    3. Tip half the potatoes and parsnips into a shallow ovenproof dish and spread level. Arrange half the cheese wedges on top. Drain the onions and pancetta from the frying pan with a slotted spoon and arrange over the cheese. Scatter the remaining vegetables on top and arrange the rest of the cheese in a line down the centre.

    4. Add the crème fraîche to the frying pan and stir over a gentle heat until the cream has melted. Pour over the cheese and vegetables. Bake for 30-35 minutes, covering with foil if the surface starts to over-brown, until the top is golden and bubbling and the vegetables are tender.

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