Parsnip & pancetta tartiflette

Name: Parsnip & pancetta tartiflette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g medium parsnips; 1 large baking potato, cut into small chunks; 250 g Reblochon cheese; 77 g Cooks' Ingredients Beechwood Smoked Diced Pancetta; 1 large onion, thinly sliced; 2 garlic cloves, crushed; 100 ml dry white wine; 150 ml creme fraiche

This side brings together slightly sweet parsnips and tender potatoes with salty, smoked pancetta. It is all covered in melted cheese and a creamy sauce.

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Serves4
CourseAccompaniment
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

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Ingredients

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 garlic cloves, crushed
100ml dry white wine
150ml creme fraiche

Method

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).
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.
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.
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.