Parsnip and Parmesan gratin

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Prep time:

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Serves: 4

By hel123



  • 1 pinch salt and pepper

  • 175ml double cream

  • 1 pinch nutmeg

  • 500g parsnips

  • 2 cloves garlic roughly chopped

  • 4 tbsp freshly grated Parmesan

  • 1 tsp Dijon mustard heaped

  • 2 sprigs thyme leaves only


  1. Preheat oven to 200C. Butter a gratin dish.
  2. Peel the parsnips and slice as thinly as possible into rounds. Steam for 5-10 minutes until soft, but still holding their shape (or boil for 4-5 minutes and allow to steam dry in a colander). Layer roughly in the gratin dish.
  3. Mix together the cream, garlic, thyme, mustard and a good grating of nutmeg. Season generously, particularly with salt. Pour over the parsnips and press down so that the liquid oozes through the vegetables. Dot the top with butter and cook in the oven for 35 minutes.
  4. Remove from the oven and cap with grated parmesan. Return to the oven for 10 minutes until golden and bubbly.

Additional Information

  • Make Ahead

  • cheese

  • Side

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • hel123 05/11/09 13:46

    You will never want to eat parsnips in any other way again!!!! This is fab with a roast dinner, and also lovely during the week cold (if there is any left!). My family fight over it so I've started to make double!