Photo: Eiliv Sonas Aceron
Creamy parsnip & mustard gratin
7 ingredients
10 min
Serves 4
openrecipes
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie
Estimated Nutrition (whole recipe, rough)
427
Calories
18g
Protein
24g
Fat
38g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800g parsnips , peeled
- 400ml milk
- 200ml double cream
- 200ml vegetable stock
- 4 tsp wholegrain mustard
- 4 tbsp grated Twineham Grange cheese (see Know-how, below)
- whole nutmeg , for grating
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes