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Parsnip and leek gratin

Leeks and parsnips lend themselves beautifully to creamy accompaniments. As an alternative to roasting, try making this tasty gratin.

  • Timer Prep 25 min
    Cook 70 min
  • Chart 489.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Crush the garlic cloves. Trim, wash and slice the medium leeks. peel and slice the parsnip as thinly as possible. Remove the rind and dice the Pié d’Angloys cheese.

Method

  1. 1 Heat the oven to 180°C/350°F/Gas 4 (160°C for fan ovens).
  2. 2 Place the parsnips in a bowl of cold water for 10 minutes. Drain well, then pat dry thoroughly with kitchen paper.
  3. 3 Heat half the butter in a frying pan and fry the leeks for 3 minutes until tender. Set aside.
  4. 4 Use a little of the remaining butter to grease a baking dish.
  5. 5 Heat the cream and milk in a small saucepan, along with the garlic, until almost boiling, then set aside.
  6. 6 Layer up the parsnips, leeks and cheese in the baking dish, seasoning between each layer.
  7. 7 Pour over the cream and milk mixture and dot with the remaining butter. Cover with foil and bake for 45 minutes.
  8. 8 Remove the foil and bake for a further 20 minutes until tender and golden.
  • Average per serving
  • Calories 489.0kCal
  • Fat39.8g
  • Saturated24.6g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg