Preparation time is 25minutes
Cook time is 1hours 5minutes
Total time is 1hours 30minutes
Serve is for 4 people
Estimated cost per serve is 5.71 dollar
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 600grams parsnip, peeled and thinly sliced
- 400grams carrots, peeled and thinly sliced
- 1 1/3 cup cream
- 1/4 bunch thyme, about 5 sprigs
- 4tablespoons parmesan, grated
- 125grams panko bread crumbs
- 1tablespoons butter
Nutrition per serving
1800kJ / 432Cal
1800 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
11.6grams
Fat
24.8grams
Carbs
37.2grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You won't miss potatoes in this creamy veggie gratin with a crisp cheesy topping.
Method
Step 1 of 3
Pre-heat the oven to 170°C. Add the cream to a heavy bottomed saucepan with thyme sprigs and gently bring to the boil. Remove from the heat and leave to infuse for 20 minutes. Remove the thyme.
Step 2 of 3
Grease a baking dish with butter. Arrange the parsnip and turnip slices in layers and pour over the cream. Cover with foil and bake for 40 minutes.
Step 3 of 3
Mix the breadcrumbs and parmesan in a bowl. Remove the foil, scatter the breadcrumb mix on top of the gratin and dot with butter. Bake for 20 minutes, until golden and bubbling.
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