Veg and recipe - parsnip gratin

This dish turns earthy parsnips into something luxuriously creamy.

Preheat your oven to 200 degrees C.  Prepare six or so parsnips by top-and-tailing them and then slicing them lengthways or into thin discs using a food processor.

Prepare the sauce by heating around 300 ml of milk or vegetable stock and the same of double cream or crème fraiche in a saucepan.  Add a few handfuls of Parmesan cheese and flavouring of your choice, such as whole-grain mustard, thyme and bay leaves, or chilli and garlic.  Bring this to the boil, then lower the heat and add a grating of nutmeg.  Cover with a lid and simmer for five minutes and let the flavours infuse for a further five minutes.

Add the prepared parsnips to the sauce and simmer with the lid on for a few more minutes.  Pour the mixture into an oven proof dish then sprinkle two to three teaspoons of parmesan and a bit more nutmeg on top.  Then cover with foil and cook it in a preheated oven for 15 minutes.  Remove the foil and cook for another 20 minutes until golden.