Parsnip and bacon tartiflette
- November 2012
- Serves 4-6
- Hands on time 15 mins, plus 25 mins cooking time
This twist on the classic French tartiflette recipe has earthy parsnips taking centre stage over the traditional potato.
- 45.6g (25.3g saturated)
- 23.8g (11.1g sugars)
BASED ON 6
- 50g butter, softened
- 1 garlic clove, crushed to a paste with a little salt
- 1kg medium-size parsnips, peeled
- 1 tbsp olive oil
- 200g streaky bacon lardons
- 1 large onion, thinly sliced
- 100ml dry white wine
- 120g crème fraîche, plus 4 tbsp extra
- 225g semi-soft cheese, ideally French reblochon or Italian fontina, thinly sliced through the rind
- 75g comté cheese, coarsely grated
- Preheat the oven to 200°C/fan180°C/gas 6. Lightly grease a 2 litre shallow ovenproof dish with a little of the butter, then smear over a tiny bit of the crushed garlic.
- Cut the parsnips across at a slight angle (to give longer pieces) into 5mm thick slices. Add to a pan of boiling salted water, bring back to the boil, then cook for 4-5 minutes. Drain and leave to cool slightly.
- Meanwhile heat the oil in a large non-stick frying pan. Fry the bacon until lightly golden, then remove with a slotted spoon to a plate. Add the remaining butter to the pan with the onions and fry for 6-7 minutes, stirring, until golden brown. Add the rest of the garlic and cook for 1 minute more. Add the wine and bubble gently until reduced by half. Take off the heat and stir in the 120g of crème fraîche. Taste and season.
- Spread one-third of the parsnip slices over the base of the dish and cover with half of the onion mixture. Scatter over half the bacon lardons, grind over a bit of pepper and add half the reblochon/fontina slices. Repeat the layers once more, then finish with a layer of parsnips. Dot with the rest of the crème fraîche, sprinkle over the comté cheese, then bake for 25-30 minutes until golden and bubbling. Serve straightaway.
This dish is rich, so all it needs is a simple leaf salad on the side, dressed with a mild, mustardy vinaigrette.
Rate & review
Or, how about...?
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...