Onglette with Parsnip & Blue Cheese Gratin Recipe | Abel & Cole
Delicious Onglette steaks paired with creamy parsnip and blue cheese gratin. Perfect for a special dinner at home.
Ingredients
- 300g parsnips
- 300g potatoes
- 500ml full cream milk
- 1 bay leaf
- 1 onion
- 200g kale
- 1 garlic clove
- 1 lemon
- 2 onglette steaks
- 75g Perl Las or blue cheese
- A handful of thyme, leaves only
- 1 tbsp + 4 tsp olive oil
- Sea salt
- Freshly ground pepper
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