• 500 ml double cream
  • 300 ml milk
  • 1 tbsp honey
  • whole nutmeg, for grating
  • a few sprigs of thyme
  • 3 bay leaves
  • 6 parsnips, about 1.5kg, peeled


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Pour the cream and milk into a pan. Add the honey, a generous grating of nutmeg, the thyme, bay and ½ teaspoon of salt. Bring to simmering point, then leave to infuse for 10 minutes. Strain into a bowl, discard the flavourings and return the liquid to the cleaned pan.

  2. 2

    Slice the parsnips lengthways, into thin strips, using a mandolin or a very sharp knife. Alternatively, slice into thin discs using a food processor. Add the parsnips to the pan, stir to coat in the creamy mixture, cover with a lid and simmer for 2-3 minutes. Pour into an ovenproof dish and cover with foil. Place on a baking tray and bake for 15 minutes. Remove the foil and bake for a further 25-30 minutes until browned and the parsnips are tender.


    Get ahead: bake the gratin the day before; reheat, covered in foil, at 200°C, fan 180°C, gas 6 for 20-25 minutes.

Nutritional Details

Each serving provides
  • Energy 934kj 223kcal 11%
  • Fat 16.9g 24%
  • Saturates 11.0g 55%
  • Sugars 7.8g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

12.6g carbohydrate 3.9g fibre 3.3g protein

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