Thursday, 11 June 2009

Parsnip and Fennel Gratin

This is a great little dish. I love to cook this for Sunday Lunch. Works really well with roasted meats like Pork Shoulder or Roast Chicken.

Serves 4

You will need:-

4 Large Parsnips cleaned
2 Bulbs of Fennel (keep the herb tops)
300ml Double Cream
Large handful of grated Parmesan Cheese
Small handful of Thyme leave
Salt and Pepper
Knob of Butter


Pre heat oven to Gas 6
Cut the Parsnips and Fennel into fine slices.
With the butter grease a high sided oven dish and season.
In a bowl season the Cream with lots of Salt and Pepper.
Add half of the Cheese and all of the Thyme to the Cream.
In the oven dish build up layers of Parsnips and Fennel.
Pour over the Cream mixture and top with the remaining Cheese
Bake in the oven for about 30 mins until the veg is cooked through and the top is nice and golden.

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