This easy gratin makes for a cheesy, filling meal, with salty pancetta and topped with crispy breadcrumbs.
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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.
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.
Mix together the breadcrumbs and chives and sprinkle over the sauce. Bake for 20 minutes until golden brown.
Typical values per serving when made using specific products in recipe
Energy | 1,605kJ/ 383kcals |
|---|---|
Fat | 16.6g |
Saturated Fat | 2.1g |
Carbohydrates | 27.6g |
Sugars | 5.3g |
Fibre | 7g |
Protein | 30.7g |
Salt | 1.2g |
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