Creamy parsnip & squash bake

Creamy parsnip & squash bake is a side dish that serves 8. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 151 calories. For 77 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 209 fans. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It is a good option if you're following a gluten free and primal diet. If you have butter, parsnips, pot roast, and a few other ingredients on hand, you can make it. With a spoonacular score of 50%, this dish is solid. Similar recipes include Swede & parsnip bake, Butternut Squash-Parsnip Soup, and Honey-mustard parsnip & potato bake.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 70 minutes

 

Ingredients:

butter, for greasing

25g Gruyère, grated

1 small onion or shallot, finely chopped

500g parsnips (about 4 large)

284ml pot and a 142ml pot double cream

2 thyme sprigs, 1 stripped of leaves

Equipment:

frying pan

oven

Cooking instruction summary:

Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

 

Step by step:


1. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.

2. Heat oven to 160C/fan 140C/gas

3. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère.

4. Bake for 1 hr until golden and a fork slides easily into the veg.


Nutrition Information:

Quickview
145k Calories
10g Protein
3g Total Fat
19g Carbs
16% Health Score
Limit These
Calories
145k
7%

Fat
3g
6%

  Saturated Fat
1g
10%

Carbohydrates
19g
6%

  Sugar
4g
5%

Cholesterol
27mg
9%

Sodium
50mg
2%

Get Enough Of These
Protein
10g
20%

Vitamin A
6701IU
134%

Vitamin C
24mg
30%

Manganese
0.5mg
25%

Fiber
4g
18%

Zinc
2mg
17%

Vitamin B6
0.34mg
17%

Potassium
589mg
17%

Folate
65µg
16%

Phosphorus
158mg
16%

Vitamin B3
3mg
15%

Selenium
10µg
15%

Vitamin K
15µg
15%

Vitamin B12
0.8µg
13%

Vitamin E
1mg
13%

Magnesium
49mg
12%

Vitamin B1
0.15mg
10%

Calcium
92mg
9%

Vitamin B5
0.89mg
9%

Iron
1mg
9%

Copper
0.16mg
8%

Vitamin B2
0.12mg
7%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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