Carrot, parsnip and mascarpone gratin

Name: Carrot, parsnip and mascarpone gratin
Prep time: 30 min
Cook time: PT35-40M
Total time: 1 h 5 min
Yield: Serves 8
Ingredients: 50g unsalted butter; 1 large onion, sliced; 500g parsnips, very thinly sliced into discs; 500g carrots, very thinly sliced into discs; 3 fat garlic cloves, thinly sliced; 3 bay leaves; 3 fresh rosemary sprigs; 350ml semi-skimmed milk; 200g mascarpone; 125g grated pecorino (or use a vegetarian hard cheese); 50g blanched hazelnuts; 50g fresh breadcrumbs; You’ll also need; 1.2 litre baking dish

By: delicious. food team

Published: 4 Feb 19
Updated: 18 Mar 24

Test kitchen approved

A great make-ahead side dish to serve with your roast dinner. This creamy carrot and parsnip gratin, cooked with rosemary, garlic and bay, is a real crowd-pleaser.

For something similar, take a look at our roasted carrot, beetroot and marjoram salad or our honey-roast carrots and parsnips.

Serves 8
Hands-on time 30 min, simmering time 10-15 min, oven time 35-40 min

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Ingredients

50g unsalted butter
1 large onion, sliced
500g parsnips, very thinly sliced into discs
500g carrots, very thinly sliced into discs
3 fat garlic cloves, thinly sliced
3 bay leaves
3 fresh rosemary sprigs
350ml semi-skimmed milk
200g mascarpone
125g grated pecorino (or use a vegetarian hard cheese)
50g blanched hazelnuts
50g fresh breadcrumbs

You’ll also need

1.2 litre baking dish

Method

Heat the oven to 200°C/180°C fan/gas 6. Melt 25g butter until foaming in a large, deep frying pan. Add the onion and a pinch of fine salt. Soften gently for 10 minutes, stirring.
Add the parsnips, carrots, garlic, bay leaves and 2 rosemary sprigs, then stir to combine. Pour over the milk and simmer for 10-15 minutes.
Remove from the heat and cool slightly. Stir in the mascarpone and 100g of the grated cheese, then season. Transfer to the baking dish.
Toast the hazelnuts on a small baking tray in the oven for 5-6 minutes. Remove and roughly chop.
Finely chop the leaves from the remaining rosemary sprig. Melt the remaining butter in a pan and heat until foaming. Fry the breadcrumbs and chopped rosemary for 3-4 minutes until golden and crisp. Take off the heat, leave to cool, then stir in the hazelnuts and remaining grated cheese. Season, sprinkle over the gratin (see The Prep), then bake for 35-40 minutes until golden.

Recipe from December 2018 Issue

Nutrition

Nutrition: per serving

Calories: 388kcals
Fat: 26.7g (14.6g saturated)
Protein: 11.6g
Carbohydrates: 21.8g (12.5g sugars)
Fibre: 6.3g
Salt: 0.8g

delicious. tips

Assemble the gratin, then cover and chill the day before. Remove from the fridge 1 hour before baking.

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Carrot, parsnip and mascarpone gratin

Ingredients

Method

Nutrition

delicious. tips

Balsamic and brown sugar roast carrots and parsnips

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Carrot, parsnip and mascarpone gratin

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Balsamic and brown sugar roast carrots and parsnips

Caraway and honey-roast carrots and parsnips

Baked heritage carrots

More to discover