Parsnip Gratin with Turmeric & Cumin
A super way to eat your parsnips in this golden, lightly-spiced gratin. The cooking time can be speeded up by heating the cream and spices before adding to the gratin.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
76
MINUTES
Ingredients
1.1kg parsnips
800g potato
flaky salt and freshly
ground pepper
10g butter for greasing dish
600ml cream
Half tsp turmeric
Half tsp toasted and ground cumin
Quarter tsp of cayenne
75g freshly grated Parmesan
20.5cm x 31cm ovenproof gratin dish
Method
Heat the oven to 200C/gas mark 6.
Scrub the parsnips and potatoes. Peel, top and tail the parsnips and halve across the middle, cut into 7.5cm lengths. Peel the potatoes. Using a mandolin with a guard, slice the parsnips and potato into 5mm slices.
Butter the gratin dish, arrange a layer of parsnips on the base, lightly season. Add a layer of potato followed by another layer of parsnip, then another layer of potato, finishing with a layer of parsnip. Season lightly between each layer otherwise the gratin will be bland. Whisk together the cream, turmeric, cumin and cayenne in a bowl, season with salt and pepper. Pour the cream mixture over the top and sprinkle with the freshly grated Parmesan.
Put the gratin into the heated oven and bake uncovered for 45 minutes.
After 45 minutes when the gratin is well-coloured, lay a sheet of parchment paper loosely on top to prevent further browning if needed.
Bake for another 30 minutes until fully cooked. Check with a skewer, there should be no resistance from the vegetables.
Serve as a vegetable or a supper dish with a salad of organic leaves.
