zoom Pancetta & parsnip gratin
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    Pancetta & parsnip gratin

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    Pancetta & parsnip gratin

    • Total time: 35 minutes 35 minutes

    Serves: 2


    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.

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