- By Claire Thomson www.5oclockapron.com Claire Thomson www.5oclockapron.com
It's a shame that these creamy gnarled root vegetables don't get all that much press. That said, I cannot think of much worse than a boiled parsnip.
Baked with cream, mustard and a blizzard of freshly grated nutmeg, parsnips can hog the limelight.
My children love to eat this gratin alongside roast chicken or beef.
And, the best thing of all about parsnips? The colder it gets outside, the sweeter parsnips can taste. Converting starches to sugar to prevent themselves from freezing, Jack Frost is a parsnip's best friend.
Serves 4 â€“ 6 people as a side dish
- Preheat the oven to 200C/400F/Gas Mark 6. Butter a gratin dish.
- Peel the parsnips and slice into chunky batons.
- Boil the batons in plenty of salted boiling water for 3-4 minutes, when tender, drain well in a colander and reserve about 200ml of the parsnip cooking liquid
- Layer the cooked parsnips in the gratin dish.
- Mix together the cream, cooking liquid, garlic, thyme leaves, mustard and a good grating of nutmeg. Season generously with salt and pepper.
- Pour the cream mix over the parsnips and press down so the liquid settles throughout the parsnips.
- Dot the top of the parsnips with extra butter and cook in the oven until bubbling and golden, about 20 minutes.