Parsnip and beer mustard gratin

Vegetarian mains

Parsnip and beer mustard gratin

Name: Parsnip and beer mustard gratin
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6

Side Serves 6 1h 25 min

This easily made, creamy gratin is a good weeknight dinner on its own with just a green salad and crusty bread. It's also a lovely accompaniment to pork – be it roast, chops or sausages. You could add in some fried bacon lardons, or substitute the Parmesan for another hard cheese to keep this vegetarian. If you don't have beer mustard, any other wholegrain mustard will do – add a small pinch of chilli to get the equivalent effect.

Ingredients

butter for greasing
300ml milk
250ml cream
2 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
pinch nutmeg, grated
800g parsnips, peeled and sliced into thin rounds
2 tbsp beer mustard
small handful dried breadcrumbs
small handful Parmesan, grated (or Cheddar if vegetarian)
salt and pepper

Image of Parsnip and beer mustard gratin

Method

Prep time: 10 min

Cooking time: 1h 15 min

Step 1
Preheat oven to 180°C/Gas 4. Lightly grease a medium sized gratin or baking dish with a little butter.
Step 2
Put the milk, cream, garlic and thyme leaves in a pan. Grate in a little fresh nutmeg, then warm gently.
Step 3
Layer the parsnips in the baking dish.
Step 4
Stir the mustard into the warm milk mixture. Season, then pour over the parsnips.
Step 5
Cover tightly with foil and bake for 1 hour. Uncover, sprinkle over the cheese and breadcrumbs, then bake for approx 15 minutes until golden.

Search Riverford