Parsnip Gratin

This is a lovely way of serving parsnips for a winter dinner party.

For this recipe you will need a heavy bottomed frying pan, a food processor (or a lot of patience and a grater) and an ovenproof dish.

Recipe: Parsnip gratin

Summary: An excellent side dish for a casserole



  1. Pre-heat the oven to Gas Mark 2 / 150°C / 300°F
  2. Coarsely grate parsnips – easiest in a food processor.
  3. Melt a knob of dairy-free spread in a heavy-bottomed frying pan and stir fry the parsnip for about 2 minutes until it starts to look less raw.
  4. Transfer to a bowl and blend with just enough of the milk/Soya Dream mixture (roughly 50/50) to bind it together.
  5. Season with salt and a generous sprinkle of freshly ground black pepper.
  6. Put the mixture in a fairly shallow ovenproof dish (about 2in / 5cm deep)
  7. Scrunch up the toasted flaked almonds into little pieces. You can either drop them into the food processor and “whizz” them briefly, or put them in a bag and break them up as you would biscuits.
  8. Mix the crushed almonds with the breadcrumbs and scatter evenly over the parsnip mixture.
  9. Bake for about 1 hour until the top is crispy and golden brown.

Preparation time (duration): 10 minutes

Cooking time (duration): 1 hour

Diet type: dairy-free and vegan

Number of servings (yield): 6

Meal type: dinner

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