Parsnip gratin with Derg cheddar
The perfect side dish to have with some roast meat or fish: Derg cheddar adds a depth of rich, creamy flavour to the sweet parsnips
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 onion, sliced very thinly
100g butter
2 large parsnips, peeled and sliced into thin discs
5-6 sprigs of thyme, leaves only
120g good strong cheddar
100ml vegetable stock
sea salt
black pepper
Method
Preheat the oven to 200°C.
Use an ovenproof frying pan or shallow dish and melt half the butter (50g) over medium-high heat.
Add the sliced onion and cook until soft and translucent.
Take the pan off the heat and arrange the parsnip on top of the onion in thin layers, sprinkling each layer with salt, pepper, thyme and grated cheese. Do this until you have around three layers of parsnip, topped with a final scattering of cheese, thyme and seasoning.
Heat the stock in a small pan and pour it over the dish. Cover loosely with a little baking parchment and place in the oven for 30 minutes and then take the parchment off, returning it uncovered to the oven for another 10 minutes to brown.
