The only way you’ll want to cook parsnips from now on. This bubbling gratin with chopped chestnuts and a nutmeg and garlic cream is the easiest, most delicious Christmas side dish.
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Serves
4
Unsalted Butter
Parsnip
Double Cream
Dijon Mustard
Cooked Chestnuts
Garlic Clove
Whole Nutmeg
Serves
4
Unsalted Butter
Parsnip
Double Cream
Dijon Mustard
Cooked Chestnuts
Garlic Clove
Whole Nutmeg
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Step 1.
Heat the oven to 170°C fan. Grease an oven-proof baking dish (approx 23 x 23cm) with ⅓ the butter.
Step 2.
Peel the parsnips, remove any especially big or woody cores and slice into even sized batons.
Step 3.
Bring a large pan of well salted water to the boil over a medium-high heat. Add the parsnips and boil for 3-4 mins then drain. Leave the parsnips to steam dry in a colander for 5 mins.
Step 4.
Meanwhile, roughly chop the chestnuts into 1-2cm pieces and add to a mixing bowl. Pour in the cream and spoon in the mustard. Finely grate in the garlic and nutmeg (at least ½ tsp for 4 people). Season generously with salt and plenty of black pepper and mix well to combine.
Step 5.
Transfer the parsnips to the gratin dish. Pour over the seasoned cream mix and dot the top with tiny bits of the remaining butter. Pop in the oven to bake for 20 mins until bubbling.
Step 6.
Remove the gratin from the oven and set to one side for at least 5 mins before serving.
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