Food & Drink

Parsnip Gratin

It’s cold and miserable as I write this as Storm Barra sweeps through the country. All I want to do is snuggle up in front of the fire and have some warming comfort food. Simon has asked me to write a recipe for January/ February and my first thought was something nice and sharp and healthy. However, the way I feel today and probably the way I’ll feel in January demands something a lot more warming. This is delicious as a main or a side to roast meats. You could omit the bacon if you want to keep it vegetarian – just adjust the seasoning.

1.5kg parsnips, peeled and sliced lengthways into halves or quarters (depending on size) Salt and black pepper Olive oil

1 knob butter (about 20g) 1 large onion, peeled and finely sliced 2-3 garlic cloves, peeled and finely chopped 6 sprigs thyme, leaves picked

250g smoked bacon lardons 300ml double cream 100g wholegrain mustard A few gratings nutmeg 12 sage leaves

1 handful breadcrumbs (optional) 1 handful cheddar or parmesan, grated Heat the oven to 180C (160C fan)/ 350F/gas 4. Put the parsnips in a large pan of cold water and add a generous pinch salt. Gently bring to a boil, then simmer for six to eight minutes, until just tender. Drain and set aside.

Heat a glug of oil and the butter in a large heavy-based saucepan, and gently saute the onion, garlic and thyme over a medium heat. When the onions begin to soften (five to 10 minutes), add the lardons, and continue to cook until the bacon browns slightly and the fat runs. Taste for seasoning, remove from the heat, and add the cream, mustard and nutmeg. Arrange the parsnips cut side down in an ovenproof dish, and cover with the sauce. Top with the sage leaves, breadcrumbs (if using), and cheese, then bake for 20 minutes, until bubbling and golden brown.