Creamy parsnip and squash bake
Creamy parsnip & squash bake
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
- Prep: 30 mins
Cook: 1 hrs 10 mins - Serves 8
- Easy
Ingredients
- 284ml pot and a 142ml pot double cream
- 1 small onion or shallot, finely chopped
- 2 thyme sprigs, 1 stripped of leaves
- butter, for greasing
- 500g parsnips (about 4 large)
- 1?2 500g butternut squash (about 1?2 a large one)
- 25g Gruyère, grated
Get ahead
Leave the bake to cool, then cover and place in the
fridge for up to 2 days. To reheat, place in a 220C/
fan 200C/gas 7 oven for 15 mins. If the top starts
to brown more than you’d like, cover with foil.
Method
-
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.
-
Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
-
Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.
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