Some people have a love-hate relationship with parsnips, perhaps stemming from a poorly cooked Sunday roast, but there are many ways to transform them, from mashing to soups to turning them into tasty little fried snacks. This gratin could easily replace cauliflower cheese, or even roast parsnips, alongside a traditional roast. It would also make a great stand-alone dish for vegetarians.
Prep time: 10 minutes
Cook time: 1 hour 5 minutes
400g parsnips, trimmed and peeled if the skin is very rough
400ml double cream
2 medium garlic cloves, grated
150g cheddar, grated
For the crust
50g fresh white breadcrumbs
2 tbsp chopped parsley
20g melted butter
Preheat the oven to 190C/170C fan/gas mark 5.
Cut the parsnips into rough 2cm chunks.
Bring the cream to the boil with the garlic and season to taste then take off the heat.
Mix the infused cream with the parsnips and 100g of the grated cheese in a gratin dish and place in a roasting tray or another larger baking dish. Pour in enough boiling water to come halfway up the gratin dish. Cook in the oven for 50-60 minutes or until golden brown and the parsnips are soft.
Mix the breadcrumbs with the parsley, melted butter and the rest of the cheddar and season. Scatter over the parsnips and grill for a couple of minutes until golden.