Pancetta & parsnip gratin


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.

Pancetta & parsnip gratin
  • Total time: 35 minutes 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,605kJ
Fat 16.6g
Saturated Fat 2.1g
Carbohydrate 27.6g
Sugars 5.3g
Protein 30.7
Salt 1.2g
Fibre 7g

per serving

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This recipe was first published in Tue Nov 29 10:31:38 GMT 2016.