Parsnip and Comté gratin

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

Ingredients

4 large parsnips, peeled
1 medium onion, finely diced
2 cloves garlic, finely diced
300ml creme fraiche
50ml warm water
100g Comté, grated
75g breadcrumbs

Method

    1. 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.
    2. 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.
    3. When the onion and garlic have softened, remove from the hob and add the creme fraiche and water.
    4. 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.
    5. Bake for 30-35 minutes, until deep golden brown.

 

Filed under A/W recipes, All Recipes, Autumn/Winter

The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door. I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I've returned to Norfolk after eight years away, but little bits of my heart still belong to London, where I lived for almost fives years, and Sheffield, where I went to uni and finally lost my bumpkin accent.

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