A new vegetarian side from Claire Thomson.
Ingredients
- 800 g parsnips
- 225 g clotted cream
- 2 garlic cloves crushed
- 1 tbsp dijon mustard
- 2 tbsp freshly grated horseradish or 1ready-made hot horseradish sauce, plus extra to serve
- a few thyme sprigs leaves picked
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- Peel the parsnips and halve them lengthways, then remove any large, tough cores, and cut into 1.5cm-thick batons.Boil in well-salted water for 3-4 minutes, until tender, then drain, reserving about 100ml of the cooking liquid.
- Spread the parsnips in an even layer in a 25 x 25cm gratin dish. Mix together the cream, reserved parsnip cooking water, garlic, mustard, horseradish and thyme leaves, and season generously with salt and plenty of freshly ground black pepper.
- Pour this over the parsnips in the dish. Place in the oven and bake for 30-35 minutes, until golden and bubbling.
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