Page title and description

Vegetarian mains
Parsnip and squash bake
Ingredients
- 400ml double cream
- 1 small onion or shallot, finely chopped
- 2 sprigs thyme, 1 stripped of leaves
- 20g butter
- 4 large parsnips, peeled and thinly sliced
- ½ medium butternut squash, peeled, deseeded and thinly sliced
- small handful hard cheese, (Parmesan, Gruyère or a mature Cheddar), grated
Method
Prep time:
20 min
PT20M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Preheat oven to 160°C/Gas 3. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat. -
Step 2
Remove from the heat just before it boils and leave to cool. Strain and discard the onion and thyme. -
Step 3
Butter a gratin or baking dish. Layer the parsnip and squash in the dish and pour over the cream. -
Step 4
Scatter with thyme leaves and cheese. Bake for 1 hour until tender and golden.