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Parsnip, Rosemary and Horseradish Gratin

This can be a side or a main dish. Gratins are one of the best comfort foods around, and a handy thing to cook given all the preparation can be done in advance of when you need to serve it. You can even bake it a couple of days ahead, then reheat to serve. I like to serve this with roast chicken or braised meat on a cold winter’s night.

SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 1¼ HOURS, PLUS 30 MINUTES INFUSING

225ml single cream

525ml milk

½ onion, thinly sliced

½ nutmeg, finely grated

2 bay leaves

½ bunch of rosemary, leaves stripped

1 tsp table salt

4 tbsp fresh grated horseradish or 4 tbsp horseradish sauce

6 large parsnips, peeled and cut into 5mm-thick slices

1 Put the cream, milk, onion, nutmeg, bay leaves, rosemary leaves and salt in a medium saucepan. Bring to a simmer and cook gently for 15 minutes then remove from the heat and blend using a stick blender until the herbs have broken down. Cover the surface of the mixture with clingfilm and leave to infuse for 30 minutes, then pass it through a fine sieve and retain the liquid. Stir through the grated horseradish or horseradish sauce.

2 Preheat the oven to 200°C/180°C fan/gas 6.

3 Place a layer of parsnip slices on the bottom of a 20 × 20cm baking dish, then cover with a little of the milk mixture. Repeat, ensuring the parsnips are fully submerged in the liquid. Cover the entire dish with foil and bake for 25 minutes. Remove the foil and bake for a further 20–25 minutes until a knife inserted into the gratin meets no resistance.

4 Remove from the oven and serve.

MARCUS’ TIP:

I prefer a roast dinner with one side done really well, rather than three or four different vegetables on the plate – one great dish like this one that has a bit more effort put into it makes it much more interesting. Nothing wrong with that.