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Cheesy Parsnip Gratin
Cheesy Parsnip Gratin is a delicious savoury side dish of mashed parsnips flavoured with cheese and topped with crunchy breadcrumbs. This is my adaptation of a WW2 ration recipe that is very easy to make and ideal to serve with your Sunday roast.
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 Vegetable peeler
- 1 Medium saucepan
- 1 measuring jug
- 1 Potato masher
- 1 wooden spoon
- 1 Ovenproof dish (500-600g/1 pint)
- 1 grater
Ingredients
- 500 g parsnips
- 250 ml vegetable stock
- 30 g butter
- 125 g cheddar grated
- 50 g breadcrumbs
Instructions
- Wash and peel 500 g (1 lb) of parsnips.
- Slice the peeled parsnips and add to a pan with 250 ml (½ pint) vegetable stock.
- Cook the parsnips in the stock until soft, about 10 - 15 minutes. Drain off the stock into a container and save it to use in soup.
- Add 20 g ( 1½ tbsp) of the butter to the cooked parsnips.
- Mash the butter into the parsnips.
- Add 75 g (½ cup) of grated cheese to the mashed parsnips and mix together.
- Grease a 500-600 ml (1 pint) ovenproof dish with a little butter, then fill with the mashed parsnip mixture.
- Mix 50 g (⅓ cup) breadcrumbs with the remaining grated cheese and sprinkle over the puree. Dot with the remaining butter.
- Bake in the oven at 180℃ Fan/200 ℃/400 ℉ for 20 mintues (air fryer 170℃/325℉ for 15 minutes) until the cheese has melted and the top is golden.
- Serve with roast meats, chops or sausages. Or add chopped roast leftovers to the parsnip puree and serve as a tasty lunch or supper.
Notes
The recipe makes enough for a generous portion for two people served as an alternative to mashed potatoes. And it will serve 3-4 people if served as a side dish alongside a few others.
Nutrition
Calories: 546kcalCarbohydrates: 51gProtein: 18gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 83mgSodium: 804mgPotassium: 833mgFiber: 11gSugar: 11gVitamin A: 982IUVitamin C: 34mgCalcium: 507mgIron: 2mg