Using the humble parsnip, we can make some truly delicious dishes. Why not use them to make this fantastic Creamy Parsnip and Squash Bake. The perfect side dish to a joint of beef.
Cooking time 1 hour 40
426ml Double Cream
1 Small Onion or Shallot, finely chopped
2 Thyme Sprigs
Butter, for greasing
500g Parsnip(about 4 large)
500g Butternut Squash (about 1/2 a large one)
25g Gruyère, grated
Top Tip: Why not serve this as a side, to a delicious joint of Becketts Butchers Beef
1. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
2. Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
3. Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hour until golden and a fork slides easily into the veg.