Parsnip and Sweet Potato Gratin
The ultimate comfort food recipe, Parsnip and Sweet Potato Gratin. Get cooking this cheesy side dish to serve with your Sunday roast or Christmas dinner. Root Vegetables cooked in a creamy mustard sauce with spinach then baked in the oven with a sprinkle of cheese.
Ingredients
- 1 tbsp olive oil
- 2 Shallots
- 2 cloves Garlic (crushed)
- 700 g Parsnip (chopped into 1 cm slices)
- 400 g Sweet Potato (chopped into 1 cm slices)
- 300 ml Double Cream
- 2 tsp Wholegrain Mustard
- 500 ml milk
- 3 sprigs Thyme
- 100 g Baby Spinach
- Salt & Pepper
- mozzarella or chedder (Handful )
Instructions
- 1
Turn oven on 160°C/320°F fan. Fry the shallots and garlic until softened, about 3 minutes.
- 2
To the same pan, add slices of Sweet Potato, Parsnip, cream, milk, wholegrain mustard. Stir through.
- 3
Add thyme and season with salt & pepper. Allow the cream sauce to come to a gentle boil over medium heat.
- 4
Keep it at medium-low setting for 15 minutes, until the vegetables have softened. Turn off heat and add spinach leaves.
- 5
Tip into an ovenproof casserole/pie dish.
- 6
Sprinkle with your chosen cheese and bake in the 160°C/320°F oven for 30 minutes.
- 7
Remove from oven and serve!
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk