Preparation
Chop into 2.5cm pieces the curly kale or cavolo nero. Grate the Gruyère. Thinly slice the red onions. Chop the fresh thyme. Smash the garlic cloves.
Method
- 1 Heat the oven to 200°C/180°C fan/gas 6.
- 2 Peel and trim the parsnips, then cut into slices about the thickness of a pound coin.
- 3 Heat a sauté pan and add the olive oil and red onions.
- 4 Sprinkle with salt and pepper, then sauté for 5 minutes until soft.
- 5 Add the thyme and set aside.
- 6 Pour the cream and milk into a wide pan and add the garlic and some salt.
- 7 Bring to a simmer, then add the parsnips and simmer for 5 minutes, until slightly softened.
- 8 Remove the parsnips from the pan, and reserve the liquid.
- 9 Meanwhile, blanch the kale for 2 minutes, then squeeze out the excess water.
- 10 In a deep ovenproof dish, layer the parsnips with the kale and red onion, adding a sprinkle of cheese after each layer.
- 11 Pour over the hot cream and milk and add a final sprinkle of cheese.
- 12 Bake for 30 minutes, then remove and leave to settle for 10 minutes before serving.
6 Reviews
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Rich
Great meal! Easy to make and tastes c'est magnifique!
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Gosh
Absolutely amazing meal. Really tasty the only thing which I would suggest is adding a bit ore garlic than recipe is showing. Perfect no meat healthy option.
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TopCat22
This was very nice but not sure I'll make again because of all the washing up: a pan to sauté the onions, a large pan to boil the parsnips in the milk& cream, a pan & colander for the kale &finally the baking dish. I agree that more garlic would improve it and generous seasoning. I ended up with kale on the top because I started with parsnip, then onion, kale &cheese ,and then repeated .would have been better doing onion, kale and parsnip so that the final layer was parsnip
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Alex
Tastes heavenly!!! Takes long to make so it's our weekend treat. But definitely worth trying out!
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Bee
This is a beautiful flavoursome dish. Either a main with extra veg or as a veg side dish. Loved it.
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Rachel
This dish is definitely worth the effort. It was simply delicious, even the kids loved it. Fantastic to find a recipe that uses parsnips like this instead of roasting or making soup out of them as I usually do. Going to be a regular dish in our house now.
- Average per serving
- Calories 163.0kCal
- Fat33.6g
- Saturated19.2g
- Salt0.28g
- Carbohydrates22.7
- Sugar13.1g
- Protein8.2g
- Fibre8.5g