Parsnip and carrot gratin
Parsnip and carrot gratin Lucas Hollweg Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Mandoline
- Food processor
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Oven
- Baking dish
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Garlic press
- Pepper mill
Ingredients
- 500g carrots, peeled
- 500g parsnips, peeled
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 tsp chopped thyme leaves
- 3 bay leaves
- 1 x 300ml carton double cream
- 450ml whole milk
- 4 garlic cloves, crushed
- 2 tbsp Dijon mustard
- 50g Parmesan or vegetarian alternative, finely grated
- a grating of whole nutmeg, to taste
- 40g panko or other dried breadcrumbs
- 40g soft butter
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