Page title and description

Vegetarian mains
Parsnip and beer mustard gratin
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
Method
Prep time:
10 min
PT10M
Cooking time:
1h
15 min
PT1H15M
-
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.