Description
A cozy food to keep you warm with plenty of cream to bring on a satisfying winter hibernation.
Ingredients
Scale
- 750g (26 ounces or 1.6 pounds) parsnips, peeled and very thinly sliced
- 1 large white onion
- 3 cloves of garlic, roughly chopped into large pieces
- a few sprigs of thyme
- 10 peppercorns
- 250ml (8 ounces or 1 cup) cream
- a pinch of nutmeg
- Butter, for greasing the dish
Instructions
- Butter a medium sized gratin dish or any oven safe dish.
- Heat the cream with the garlic, thyme, peppercorns, and nutmeg until it’s starting to boil then leave to infuse for 10 minutes.
- Repeat.
- Layer the onion and the parsnips in the dish.
- Season the cream and pour over the parsnips.
- Bake at 200C for 30-40 minutes while wrapped in tinfoil, checking with a fork after 30.
- You want the parsnips to be al dente.
- Cook uncovered for an additional for an additional 15-20 minutes so the top can crisp (keep an eye to make sure it doesn’t burn).
- Leave to sit for 20 minutes to settle before serving.
- Category: Side
- Cuisine: French