Parsnip & Leek Gratin Recipe | Saputo Cheese
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Cooking tools:
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- Chef's knife
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Ingredients
- 1.3 kg (3 lb) parsnips, peeled and sliced
- 625 ml (2 1/2 cups) milk
- To taste salt and freshly ground pepper
- 1 leek, washed and sliced thinly
- 30 ml (2 tbsp) butter
- 2 1/2 ml (1/2 tsp) caraway seed
- 15 ml (1 tbsp) whole-grain mustard
- 180 ml (3/4 cup) 15% cream
- 150 g (5 oz) Saputo Mozzarellissima cheese, shredded
- 15 g (1 oz) Saputo Parmesan cheese
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