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:
covered percent of daily need
