Parsnip, nutmeg and cheddar bake
A parsnip bake is a great addition to any Christmas dinner table; try this variation on our much-loved family recipe.
serves 6–8
Published: November 24, 2021 at 8:04 am
Ingredients
- 30g Unsalted butter
- 1 Medium onion, peeled and finely chopped
- 1kg Parsnips, peeled and diced into 1cm chunks
- 650ml Whole milk
- 1tsp Freshly grated nutmeg
- 150g Mature Cheddar cheese, grated
- 2tbsp Breadcrumbs
- 1tbsp Fresh parsley, finely chopped
Method
Step 1
Melt the butter in a large pot over a low heat. Stir in the onion and cook gently for around five minutes until softened. Add the parsnips and milk to the pan, then turn up the heat to bring the mixture to a simmer. Leave to putter away gently for 15–20mins until the parsnip is soft.
Step 2
Once the parsnip is cooked, remove the pan from the heat and pulse the mix to a smooth purée with a stick blender (or mash it for a more textured finish), adding a little extra milk to loosen if needed. Stir in the nutmeg and half of the Cheddar cheese, then spoon the mixture into a shallow ovenproof dish and smooth over the top.
Step 3
Scatter the remaining cheese over the parsnip, followed by the breadcrumbs and parsley, and pop in the oven at 180°C for around 30 minutes, until the top is golden and bubbling. This is best served in piping hot spoonfuls as a hearty accompaniment to roast chicken or the Christmas turkey.
The Seaonal Table
Kathy and Tom combine running their Somerset smallholding with full-time jobs, and also find time to write a blog called The Seasonal Table – a journal of slow food and slow living.
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Gill Meller
