Parsnip, spring onion and thyme gratin
- March 2017
- Serves 6 as a side dish
- Hands-on 30 min, oven 45-50 min
You’ve had potato gratin, well now there’s creamy parsnip gratin, flavoured with nutmeg and fresh thyme then topped with sourdough croutons – it’s the ultimate side dish for roast meat.
- Vegetarian recipes
- 42g (22.6g saturated)
- 46g (11.2g sugars)
You could use other crusty breads such as ciabatta or baguette for the topping.
Prepare the gratin to the end of step 2 a few hours in advance, cool and keep in the fridge until ready to bake.
Store the herby, baked sourdough croutons in a sealed container.
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