Tag Archives: parsnips

Creamy Parsnip and Squash Bake

SERVES  8    PREPARATION TIME: 30 minutes + cooling    COOKING TIME: 1 hr 10 mins

Easy to prepare

INGREDIENTS

425 mls / 15 fl oz  (approx 2 US cups)  double (heavy) cream

1 small onion or shallot, finely chopped

2 thyme sprigs, one stripped of leaves

butter, for greasing

500g / 1 lb 2 oz parsnips (about 4 large)

500g / 1 lb 2 oz butternut squash (about 1/2 a large one)

25g / 1 oz Gruyere cheese, grated

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Method

Place the cream, onion or shallot and the thyme sprig in a small pan.  Slowly heat to just below boiling point, then remove from the heat and allow to cool.  Strain, discarding the onion and thyme.

Heat oven to 160C  / 325F  / Gas 4  /  (Fan oven 140C  /275F).  Rub the bottom and sides of a gratin dish measuring about 20 x 30 cm (8 x 12 in) with butter.  Peel the parsnips and trim the ends.  Peel and scoop the seeds out of the squash.  Thinly slice the vegetables.

Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyere cheese.  Bake for 1 hour until golden and a fork slides easily into the veg.

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Get Ahead:  Leave the bake to cool, then cover and place in the fridge for up to 2 days.  To reheat, place in a 220C  / 425F  / gas 7  (fan 200C / 400F) oven for 15 minutes.  If the top starts to brown more than you’d like, cover with foil.

This recipe first appeared in the December 2007 Christmas edition of BBC Good Food magazine

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