A creamy mustard and honey sauce and a crispy parmesan topping make this parsnip and potato gratin a warm and satisfying accompaniment to a wide range of main courses including beef, pork, lamb and chicken.
How long will it take?
What’s the serving size?
What do I need?
800g potato, cut into 2.5cm cubes
800g parsnip, cut into 2.5cm cubes
85g plain flour
2 tbsp whole grain mustard
2 tbsp honey
2 tbsp white wine vinegar
Salt and freshly ground black pepper
25g Parmesan, grated
2 tbsp flat leaf parsley, chopped
How do I make it?
Bring a large pan of salted water to the boil. Add potatoes and parsnips, bring back to the boil and simmer for 5 minutes. Drain and add to a baking dish.
Preheat oven to 200C.
Melt butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually add milk, stirring to create a smooth sauce. Cook gently, stirring constantly, until the sauce is thickened. Stir in mustard, honey, vinegar and season with salt and pepper.
Pour sauce over the parsnip and potatoes.
Mix the breadcrumbs, parsley and Parmesan together and scatter over the top.
Bake for 35 minutes or until the top is golden brown.