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)
- 250g sourdough bread, torn into 2cm pieces
- 3 tbsp olive oil
- 10 fresh thyme sprigs
- 2 banana shallots, finely sliced
- Small bunch spring onions, trimmed and cut into thirds
- 1 tbsp plain flour
- 300ml double cream
- 350ml whole milk
- Pinch freshly grated nutmeg
- 500g parsnips, quartered and any woody cores removed, cut into 1cm chunks
- 300g maris piper potatoes (halved if large), cut into 1cm slices
- 100g gruyère or vegetarian alternative such as cheddar, coarsely grated
You’ll also need…
- 1.4 litre baking dish
- Heat the oven to 200°C/180°C fan/gas 6. Put the sourdough pieces on a large baking tray, then toss with 2 tbsp olive oil and the leaves from 4 thyme sprigs. Season with salt and pepper, then bake for 10 minutes until golden and crisp. Set aside. Turn down the oven to 180°C/160°C fan/gas 4.
- Heat the remaining oil in a large pan or casserole over a medium heat, then cook the shallots and spring onions for 7-8 minutes until soft. Add the flour and stir for 3 minutes, then turn the heat to low-medium and add the double cream, milk, nutmeg and 2 thyme sprigs. Heat until just steaming. Add the parsnips and potatoes and cook for 10 minutes until softening. Season with salt and pepper, remove from the heat (discard any woody thyme sprigs), then stir in a third of the cheese.
- Pour the vegetables and creamy liquid into the prepared baking dish, sprinkle half the remaining cheese on top, then bake for 30 minutes. Scatter the croutons on top of the gratin with the rest of the thyme and cheese, then bake for 15-20 minutes more until the top is golden brown and the gratin is bubbling. Serve with a sharply dressed green salad.
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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