I love parsnips and although they are a sign that winter is really here, the thought of Roast Beef, Yorkshire Pudding, Roast Potatoes, Brussel Sprouts , Roast Parsnips and lashings of home-made Horseradish Sauce, is so thrilling that I can almost excuse the short days and freezing weather. But what else is there to do with a parsnip apart from roasting it? This week I check out two now parsnip recipes, the first – a warming Parsnip, Potato and Thyme Gratin. Really easy to make, really good to eat!
Parsnip, Potato and Thyme Gratin
700g parsnips, peeled and thinly sliced (use a mandolin or food processor)
300g potatoes, peeled and thinly sliced
400g double cream
Small bunch of thyme, tied with string into a bundle
3 cloves of garlic, peeled
Sea salt and freshly ground black pepper
Put the cream and milk in a large saucepan. Add the garlic and thyme bundle. Reduce the cream slowly to cook the garlic and allow the thyme to infuse. Boil gently for about 30 minutes whilst you prep your potatoes and parsnips. Keep an eye that it does not boil over or stick. Pre-heat the oven to 170C. Layer the potatoes and parsnips in a gratin dish. Season the cream and squeeze out as much flavour from the thyme bundle as possible, into the cream. The cream should taste a little too salty. Remember you are not only seasoning the cream, but the parsnips and potatoes as well. Pour the cream mixture over the potatoes and parsnips and cover with tin foil. Cook in the oven for about an hour until a knife inserts easily into the middle. Remove the tinfoil and return to the oven for a final 10 minutes until golden brown.