Save to your scrapbook

    Parsnip and hazelnut gratin

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Parsnip and hazelnut gratin

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

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    4 stars