Parsnip & pancetta tartiflette


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.

Parsnip & pancetta tartiflette
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes 60 minutes 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,352kJ
Fat 39.5g
Saturated Fat 25.3g
Carbohydrate 31.2g
Sugars 12.7g
Protein 21.2g
Salt 1.9g
Fibre 8.2g

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This recipe was first published in Thu Nov 26 09:52:00 GMT 2015.