Parsnip Gratin – Misfit Garden
The beauty of this dish is it can be made in advance - prep everything and pop the dish in the fridge for up to 24 hours before you need it! Just be aware it will take longer to cook when coming...
Ingredients
- 800g parsnip, peeled
- 400ml milk
- 200ml cream
- 200ml vegetable stock
- 4 tsp wholegrain mustard
- 4 tbsp grated cheese (we're fans of a mature cheddar & edam mix)
- ground nutmeg, for flavour
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