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Essential Free Range White Eggs6s
6sItem price
£1.30Price per unit
21.7p eachThis side dish brings together slightly sweet parsnips and tender potatoes with salty, smoked pancetta. It’s all covered in melted cheese and a creamy sauce.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,352kJ/ 565kcals |
---|---|
Fat | 39.5g |
Saturated Fat | 25.3g |
Carbohydrates | 31.2g |
Sugars | 12.7g |
Fibre | 8.2g |
Protein | 21.2g |
Salt | 1.9g |
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£1.30Price per unit
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33.3p/100ml