Parsnip and hazelnut gratin


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


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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,534kJ
Fat 29.5g
Saturated Fat 16.5g
Carbohydrate 21.4g
Sugars 9.1g
Protein 4.6g
Salt 0.4g
Fibre 6.4g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Tue Nov 01 11:05:44 GMT 2016.