Just a quickie today, because, let’s face it, we’ve all got chocolate eating and Baileys guzzling to do. Here’s a simple gratin that makes the most of parsnips, pairing them with Comté, a nutty cheese that compliments their sweetness excellently.
Side dish for six
4 large parsnips, peeled
1 medium onion, finely diced
2 cloves garlic, finely diced
300ml creme fraiche
50ml warm water
100g Comté, grated
- Preheat oven to 180C. Slice the parsnips, into rounds about 2mm thick. Transfer to a large saucepan of boiling water and parboil for about 5 minutes.
- While the parsnip slices parboil, melt a knob of butter in a large pan over a medium heat, and add the onion and garlic. Stir frequently.
- When the onion and garlic have softened, remove from the hob and add the creme fraiche and water.
- Spread a thin layer of the creme fraiche mixture over the bottom of a baking dish, then layer parsnip, creme fraiche, and a third of the Comté three times. For the top, mix the final third of the cheese with the breadcrumbs and scatter over the top of the dish.
- Bake for 30-35 minutes, until deep golden brown.