FOOD & HOME
Creamy Parmesan Parsnip Bake
Parsnip strips covered in a lush parmesan sauce with a toasted cheese crust.
Steamed parsnip batons are coated in a creamy parmesan mélange with spices and topped with crispy cheese in this elevated version of a classic rustic dish.
Ingredients
· 1kg parsnips, peeled and cut into batons
· 200ml whole milk
· 200ml double cream
· 3 bay leaves
· A grating of nutmeg
· 50g parmesan or vegetarian alternative, finely grated
· 20g dried breadcrumbs
· 2 tsp thyme leaves
· 2 tsp olive oil
Recipe steps
Fill water reservoir to max. Tip parsnips into steamer tray and attach to bottom of oven. Steam using the Steam Cook function for 10-15 mins until just tender.
Heat milk, cream and bay leaves in a pan on the hob until just starting to steam. Season with salt, pepper and nutmeg. Stir in half the parmesan, then remove from heat.
Heat oven to 160C with the Steam Top Heat + Convection function. Transfer steamed parsnips to a baking dish (about 15cm x 24cm) and pour over cream sauce. Stir so all the parsnips are coated.
Mix the remaining grated parmesan with the breadcrumbs, thyme and some black pepper, then sprinkle over the top of the bake.
Drizzle with olive oil and bake for 30-40 mins until it is bubbling and the top is golden.
Serve warm.
Tip
Blanch parsnips for 2-3 mins and drain well before cooking in oven, if using the Dual Cook function alongside another recipe.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
536 |
37g |
21g |
34g |
16g |
14g |
11g |
0.36g |
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