Parsnip & Mustard Bake


Parsnip & Mustard Bake


800g Parsnips, peeled
300ml Milk
200ml Double cream
200ml Vegetable stock
4 tsp Swayfen wholegrain mustard
Grated cheddar for top
Nutmeg to grate

How To:

Slice the parsnips very thinly (a food processor is the answer here!)

Put the milk, cream, stock and mustard in a large pan and bring to the boil

Add some salt and pepper and a good grating of nutmeg, then tip in the parsnips

Put the lid on and simmer for 6/7 minutes

Tip the whole lot into a suitably sized oven proof dish and cover with grated cheese and another grating of nutmeg

Bake in the oven at 180c (160c fan oven) for about an hour. The top will brown and the mixture thicken beautifully

Serve with baked potatoes or crusty bread

Keeps well for tasty leftovers. Reheat in microwave or oven

Serves 4