Parsnip Gratin With Feta & Rosemary

Parsnip Gratin

With Feta& Rosemary

Vegetarian or Vegan / Gluten Free / Nut Free

Parsnips are delicious prepared in many different ways, but this recipe is our favourite. Thinly sliced into delicate ribbons, they are steeped and simmered in an infused milk bath, then baked till they are bubbly and golden. A beautiful, comforting, fragrant dish.

Ingredients

3500ml milk of choice (we used Koko Super 9)

250ml double cream of choice (we used Oatly Whippable)

2-3 sprigs of fresh rosemary

3-4 bay leaves

A pinch of freshly grated nutmeg

1tbsp mild yellow mustard

1/2tsp salt

700g parsnips, peeled and thinly sliced lengthways

180g organic greek feta crumbled, or a vegan alternative

1tbsp organic Parmesan grated, or a vegan alternative

Some freshly ground black pepper

Method

Preheat the oven to 200C.

Place the milk, the cream, the rosemary, the bay leaves, the nutmeg, the mustard and the salt in a medium saucepan and bring to a gentle boil.

Pour the mixture over a sieve, discard the herbs and return it to the saucepan. Add the sliced parsnips and simmer for 2-3 minutes.

Remove from the heat and stir in the crumbled feta. 

Pour the mixture in an ovenproof dish.

Grate some Parmesan and grind some black pepper on top.

Cover with a piece of parchment paper or foil and place in the oven. Bake for 15 minutes. Remove the paper and continue to cook for a further 25 minutes, or until bubbly and golden. Allow to cool slightly before serving.

Serve with some wilted spinach, broccoli, or other steamed greens.

Enjoy!